.....or maybe there's just a threshold for the amount of citrus juice you can use and be good. Past that, not good.
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Maybe it was mercaptan. I don't even know how mercaptan forms. Light?
Like I posted on a different thread, I've been wanting to use Sapphire (Saphir) in a kolsch. It's a Hallertau offshoot, too, that also has some American citrus/tangerine character along with the floral Hallertau thing. It was great in a cream ale and I bet it would be in kolsch, too.Last year I brewed an amber ale with simcoe, summit, and saphir that turned out excellent.
I've heard that citrus when fermented tastes like vomit unless you know some special trick.
Can't wait to try it. I hope we get it in February. I assume with them brewing on both coasts now that it should be easy to find.
its a year round style, and I was able to find Nooner within a week of them announcing the release, so if you're getting all their year round styles, I bet you'll have no problems.
On a similar note, my wife would rather I didn't buy any more beer glasses for awhile. I've filled up a big cabinet over the years.Just a large cabinet Jon? I have boxes (probably 10-12 of 8-10 each) of glassware on shelves in the current basement, that I had displayed in my basement bar before I moved to Cincinnati area. As it stands, I took over the drinking glass cabinet in the new kitchen with just pint glasses. The kids love them, and I've mostly grown tired of using them. 3 years on the Winking LIzard's World Tour of Beers helped me to rack up appropriate glassware for almost any style and they are just waiting for me to brew their respective styles. The rest will wind up in a yard/garage sale eventually. I worked in restaurants and bars for 20+ years so I always had access to whatever the reps brought in to my establishments. And on the plus side, the SA glasses both the 16 & 22 oz versions have been great for almost everything I have brewed so far. Great presentation pieces
this could be accomplished with a tub of water and a couple frozen bottles of water.
It's a bit like going into a gourmet cheese shop and being surprised they don't have Cabot cheddar. Nobody seeks out a specialty shop to get what they can buy everywhere.
As others have pointed out; you will get a more attenuative wort and I actually feel this is advantageous when making high gravity beers so that the FG is low enough that the brew is not too sweet or cloying.