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Beers that get better with age
We all know that wines get better with age. Some beers can too. I have a 4-grain beer (wheat, barley, oats, rye). It is very, very cloudy, but my mom, dad, and myself like it. When I first bottled it, DIACETYL! Diacetyl, plus the oils from oats, made it taste like I had put two sticks of butter in the mash. As it aged in the bottle, some diacetyl (2,3-butanedione) is still present, but now has a clove like taste. I'm a chemist, so I should say eugenol. I used SafAle 04 yeast, 3 lb wheat malt, 3lb oat malt, 3 lb rye malt, 3 lb 6-row barley, and St. Cloud tapwater, for 6 gallons of beer.


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