Quote:
Originally Posted by Scimmia
Ah, I guess I didn't realise that Rose's lime juice was a syrup, I was assuming it was juice. Shows how many mixed drinks I make, I guess.
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Im not sure it is a syrup either i assumed so much.
Quote:
Originally Posted by Scimmia
Beer finishing in the high 3s pH isn't uncommon, but my point is that it would take a whole lot of zest to get enough citric acid to make the wort too acidic for the yeast.
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Might not be uncommon but it cant be good influence on the end product.
Foam stability, protein binding ..
But then again it could easily be me thinking to pure, i mainly deal with pilseners and the standards we use for that.
Still sounds like an intresting brew!