OneShoeBrew
Member
I brewed a Honey Porter a few months ago and the finish continues to have a solvent flavor in it, likely due to high fermentation temps (Texas Summer). Anyway, while brewing this past Monday I had an idea to pour some leftover coffee in it to see how coffee accents the porter's flavor.
Like magic, the coffee masked the solvent taste and it was drinkable again!
So, just curious what other techniques are out there to rescue a bad brew. Maybe add fruit puree to a lousy ale, freeze a buttery pale ale to hide the off-finish, set it aside for cooking, etc?
Thanks,
Like magic, the coffee masked the solvent taste and it was drinkable again!
So, just curious what other techniques are out there to rescue a bad brew. Maybe add fruit puree to a lousy ale, freeze a buttery pale ale to hide the off-finish, set it aside for cooking, etc?
Thanks,