CorianderCortex
Active Member
- Joined
- Apr 14, 2013
- Messages
- 29
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- 2
TLDR: See title
Long version:
Hey all. Several months ago a brewed a beer that got too warm during fermentation and as a result it has a stronger phenolic presence than I'd like. Well I had an idea to use it for stuff like beer brats thinking maybe those compounds (being alcohols) might evaporate.
Does anyone have any experience or thoughts on that idea?
Thanks in advance.
Long version:
Hey all. Several months ago a brewed a beer that got too warm during fermentation and as a result it has a stronger phenolic presence than I'd like. Well I had an idea to use it for stuff like beer brats thinking maybe those compounds (being alcohols) might evaporate.
Does anyone have any experience or thoughts on that idea?
Thanks in advance.