thurdl01
Member
Slightly warmer-than-optimal temperatures brings out what people describe as "cidery" flavors in their beer, correct? I'll look into the tub idea, but it might require outgrowing my current allotment of space for brewing. I had thought of getting some ice packs like that and putting them in my little end table, just to bring down the ambient air temperature in there. A small amount of weather stripping around the door, and I bet I could get enough of a seal going to keep the temperature a few degrees cooler than outside the end table. Basically McGuyvering myself an ice chest. Would just need to monitor the interior temperature so I'm not going too far the other direction.
Though that raises a question. As a fan of hard and soft ciders, what's so bad about a cidery beer flavor? Is it just that beer isn't supposed to taste like cider and that's not what people are really shooting for, or does cidery refer to something slightly different than beer that tastes a little like cider?
Though that raises a question. As a fan of hard and soft ciders, what's so bad about a cidery beer flavor? Is it just that beer isn't supposed to taste like cider and that's not what people are really shooting for, or does cidery refer to something slightly different than beer that tastes a little like cider?