the-adjunct-hippie
aspiring brewgenius
I'm sick of infections. Every time I add fruit - no matter if I boil it, soak it in whiskey, or vodka, or blend it with campden and vodka, it does not matter - I get a tart, sour, infected beer.
I'm only going to be doing fruit additions in the mash and boil, and then adding flavorings as I see fit afterwards. This is ridiculous. I've had like 10 batches dealing with fruit ALL go bad. Disgusting. Dumping out 27 bottles of infected banana's foster stout now.
I'm only going to be doing fruit additions in the mash and boil, and then adding flavorings as I see fit afterwards. This is ridiculous. I've had like 10 batches dealing with fruit ALL go bad. Disgusting. Dumping out 27 bottles of infected banana's foster stout now.