hist-brewing: Re: green apples

Jeff Renner nerenner at umich.edu
Thu Apr 6 12:25:32 PDT 2000

>I suspect that most of that is fermented at the proper temperature, not
>room temp.

I thought the wort in question was fermented cold - on the porch until it
got to -9C, as I recall.

>>Many home brewers have claimed for years that a high sugar wort will
>>produce a cidery beer.  Is this perhaps your source?
>Odd, I've never heard of this or encountered it myself.
>Has anyone had a Belgian beer with flavour/scent of green apples ?  A lot
>of Belgian beers have high OG's

I meant high refined sugar, not high OG.  Like the old homebrew recipes
someone mentioned - a can of malt extract and 5 lbs. of subag.


Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 

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