http://imgur.com/EwAsKCv
thoughts?
-left fresh-picked strawberries out a little too long
-found them bubbling from spontaneous fermentation
-added a little water and let them do their thing
-result actually tasted pretty good with no nasty off-flavors, and no mold after weeks sitting out.
-on...
Yep, tastes very good. Very esther-y (banana) as would be expected with Belgian yeast. nice color and clarity. there is a very little bit of a thin metallic component to the nose right now but I am hoping that ages out.
The mushroom and saffron are very subtle - can just barely be...
I am doing one soon with about 3.5 lbs light lme, about 2 lbs light dme, 1 lb Cara 20, 1/2 lb each wheat and 60L, 1 lb Panela. a gallon cider.
belgian yeast and sazz hops.
We'll see :)
Thanks, more specifically though, my question is: it's it safe to add fresh, local, preservative-free, pasteurized cider directly to the wort after boiling and before pitching yeast? Or do I need to sterilize with campden tabs and wait 24 hours?
I was trying to formulate a beer using apple cider.
I was thinking about doing a few lbs of grains and a gallon of cider together into a batch so there is a malt base, a small amount of a really clean hop like saaz of hallertau, and *maybe* some apple flavor (and if not, heck, it was still...
I can't imagine the first one would taste good even in cooking....I don't know how it got so bad but it has lots of inky, oxidized, and an off flavor I can't quite ID but seems like it is too much hops in too dark and small of a boil.
The other one mihght actually be ok for cooking, too much...
I have nearly two cases of beer (one was supposed to be a DIPA and mostly just tastes like ****, one was a super simple extract pale ale, and I find it undrinkable due to off flavors).
these aren't good "aging" beers and they have been bottled for many months.
Good uses for beer that just...