I've been experimenting infusing my beer with grapefruit, by adding 1/4ml of a grapefruit&orange tincture directly to the glass. Works wonderfully.
Not long ago I brewed a great IPA, hands down the best I've done so far and I decided to add an equivalent amount of this tincture at bottling time. I double the douse in a couple of bottles so I could compare later on.
Bottle condition forward 2 weeks ... nothing ... gone, yeast got it.
You could not tell the difference between the bottles with or without, even those with double douse.
So I am back at dousing directly in the glass, but what's the deal?
Not long ago I brewed a great IPA, hands down the best I've done so far and I decided to add an equivalent amount of this tincture at bottling time. I double the douse in a couple of bottles so I could compare later on.
Bottle condition forward 2 weeks ... nothing ... gone, yeast got it.
You could not tell the difference between the bottles with or without, even those with double douse.
So I am back at dousing directly in the glass, but what's the deal?