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Cary Lichtman (198.102.62.250)
Posted on Tuesday, January 27, 2004 - 12:10 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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 (24.141.129.137)
Posted on Tuesday, January 27, 2004 - 03:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.

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