« Last post by ynotbrusum on April 27, 2015, 07:31:40 PM »
What about oxygen scavenging caps and waxed bottles?
no pictures, sorry. I imagine it could be friends with tequila and lime, no?She just placed slices between blocks as is. I think it was for 24 or 36 hours. She put in a baking pan to catch the water. They ended up thin, salty ( but not as salty as you might think), and flexible. You wouldn't exactly mistake them for prosciutto but they were tasty wrapped around cantaloupe and honeydew.
I'm imagining this would be excellent as a garnish on a watermelon daiquiri (not the frozen kind!), among many other things.
The ester... you're talking about the fruitiness on the nose? I wonder if that could be from the great western dark munich? If I detect it in the batch thats all best malz, I think I will change the way I cold crash next time. Slow drop rather than immediate. Maybe its being expressed by the yeast from the rapid drop? But I'll know pretty soon if its malt bill.