me again! batch number two was a disaster. i couldn't keep a consistent mash temp and the tannins are out of control. fortunately, it's only a 1.25 gallon batch, probably down to 1 gallon minus trub.
i'm thinking there's no saving it. i tried by dry hopping and adding some whiskey soaked apricots hoping to add a little depth. but it is very astringent. just not tasty.
it was in the fermenter for 5 weeks and dryhopped for one and cold crashed. i had tried it after 3 weeks, noticed the problem and added the apricots then. still tastes bad.
so if you guys think it's still worth bottling, i will give it a shot.
otherwise, what are some things i can do to make it not a total loss? would it be ok to use for a yeast starter? could i harvest yeast from it? or will the astringency ruin anything i use it for?
thanks so much in advance.
i'm thinking there's no saving it. i tried by dry hopping and adding some whiskey soaked apricots hoping to add a little depth. but it is very astringent. just not tasty.
it was in the fermenter for 5 weeks and dryhopped for one and cold crashed. i had tried it after 3 weeks, noticed the problem and added the apricots then. still tastes bad.
so if you guys think it's still worth bottling, i will give it a shot.
otherwise, what are some things i can do to make it not a total loss? would it be ok to use for a yeast starter? could i harvest yeast from it? or will the astringency ruin anything i use it for?
thanks so much in advance.