Cary Lichtman (22.214.171.124)
|Posted on Tuesday, January 27, 2004 - 12:10 am: ||
or Nutty for that matter. I brewed a batch that was supposed to come out as a Nut Brown that ended up amber and a yeasty hefeweizen taste. It went 2 weeks in the fermenter and 2 weeks in the bottle. Question is, can I improve the bottled batch and get it darker and more dense tasting ? I'd hate to have to ditch it. Does anyone ever have any luck adding an ingredient to the bottled brew for this purpose ?
What should I do ?
Bill Pierce (126.96.36.199)
|Posted on Tuesday, January 27, 2004 - 03:04 pm: ||
Cary, this section is for questions and comments related to beer used in cooking, not brewing. Post your question on the main section of the board.