Subject: Bitter in extracts, casks
Date: 1990-05-17 15:06:00 GMT
Does anyone know the amount of bittering (in alpha units) in the average
hopped extract? Does it vary very much between extracts?
On a less technical note, I had some homemade apple wine last night. It was
good, BUT what it was pulled from was even more interesting: A white oak
cask! The guy had 2 of them that he bought for $30 20 years ago. I didn't ask
but they were probably 100 gallons (or maybe 50 gallons, he made a 100 gallon
batch once, he might have used both for that). Anyway the wine had a nice oak
flavor to it and was really nutty (in flavor). Anyone have any experience
with oak-aged brew? How about availability of oak casks (albeit smaller ones)?
PS. The wine was oak-aged 2 years!
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