My beer is too spicy! what can I do to mild it down...? ...other than letting it sit and age. I don't want to take the time to age, could I make salsa out of it? If so, does anyone have a good recipe?
I know that the post above doesn't really go with this thread subject. But Next time I brew...
So, today is 2 weeks after started fermenting. And swapped my beer to my secondary fermentor and added habeneros and mangos. They will be in there for one week, then I will bottle.
the color turned out great. Its a light colored beer I love it. Tastes a little hoppier than I wanted but still...
I had just dropped it about an hour before I could get a reading on it so I have no idea. As for the BIAB. Yes, I did.
I didn't have rice hulls.
I am guessing I will end up doing this batch differently after a little more research. The sediment settled down and the color looks better. Closer...
The golden wheat. Is a grain at my shop that I picked out of the few other wheat grains they had. I'm thinking that maybe the carapils might have darkened the color too. I hope everything works out
I made a half batch (2.5 gallons) last night and I used 5 lbs of golden wheat grain and .3 lbs of carapil. I believe, I might be mistaken. But either way my beer is a dirty brown color. I understand the dirty cloudy look. I can deal with that later but the brown color was unexpected. Are wheat...
That makes sense. Because I didn't have a good spot to let it sit and ferment. Where I put it initially it was to warm. 68-70 degrees. Thank you so much for responding
It was my first brew ever. And I didn't notice what temperature I drank it at. Whatever my fridge is at. Cuz it was in the fridge for a couple days after conditioning. I don't remember which hops I used. Not home.
And I messed up bottling with priming sugar. I didn't mix it with warn water...