Quick question on bringing out taste

[Danzar]

Hi there.

What's the equivalent of 'salt' when brewing? That is, if I want to bring out some of the taste more, part way through a brew, what would I add (just like adding salt to a meal)?

I'm thinking Cascade hops, but not sure. I have some Cascade in tea bag form - would I just throw that in or am I way off the mark?

[OldBugman]

if the taste your after is cascade taste then yes.

try making it like a cup of tea with boiling water and then putting it all in.

[lethaldog]

Depends on what you are brewing but seeing as smell is a big part of taste then adding hops would deffinately help but what hops would depend on what you are brewing, if doing an APA or simmilar then yes the cascade would be good

[Boonie]

Hi there.

What's the equivalent of 'salt' when brewing? That is, if I want to bring out some of the taste more, part way through a brew, what would I add (just like adding salt to a meal)?

I'm thinking Cascade hops, but not sure. I have some Cascade in tea bag form - would I just throw that in or am I way off the mark?

Are you after hop taste or malty?

There are a few threads on here about how long to brew hops for aroma, bitterness etc.

Heat longer for bitter less for taste (at start) and at rack for aroma (even dry hopped)

[Danzar]

Hmmm, I'm brewing a blonde beer, with wheat malt (liquid & dry) plus carapils.

No malt - it's plenty malty. I'm thinking it needs bitttering. the taste is kind of like a great song but without a baseline, know what I mean?

Sorry I'm being vague but I can't quite put my finger on it.

There's a fantastic taste somewhere in there but it's not fully 'on the surface' so to speak.

Once it's bottled and conditioned for a few months I'm sure it will come out but...

See this thread here. http://www.homebrewandbeer.com/forum/vi ... php?t=3789

[rwh]

There are two main flavours in beer: bitterness and maltiness. You want to balance the two. There is no "flavour enhancer" like salt; you'll just have to balance the flavours without one. Of course, there are a whole bunch of other flavours, I'm just keeping it simple.

The malty/hoppy balance varies from style to style. From How to Brew:



Also, check out the Hops FAQ, which has a section on balancing bitterness with maltiness.

[Danzar]

Excellent. Thanks for the replies and the research.

I'll bitter the brew using the Cascade. They're already in a tea bag. Should I boil or steep?

I was thinking around 40 minutes, letting it cool then adding it to the still fermenting wort (which has been going for nearly three days).

Views?

[Pale_Ale]

You could do a 60 minute boil to get the most of the hops...

[Danzar]

You could do a 60 minute boil to get the most of the hops...

I love this learning process.

So, let me summarise.

Balance your beer in line with the kind of beer it is. In my case, the blonde is fruity and bitter by nature. I've already offset the fruit with maltiness and and it's missing the grunt (bitterness). So, I go Cascade (fruity, spicy hop) on boil for 60 minutes (as I'm fine for taste already and want bitterness).

Bang! (Hopefully)

[Ed]

Hi there.

What's the equivalent of 'salt' when brewing? That is, if I want to bring out some of the taste more, part way through a brew, what would I add (just like adding salt to a meal)?

I'm thinking Cascade hops, but not sure. I have some Cascade in tea bag form - would I just throw that in or am I way off the mark?

Salt is the answer Yes seriously, salt or Epsom Salts. Makes a huge difference. I use Epsom Salts and Gypsum to adjust my water profile for ales. About 1/2 teaspoon of Epsom Salts in 23 litres. Some add table salt instead but I prefer the Epsom because it also provides Magnesium which is beneficial for the yeast. Too much table salt will actually be detrimental for the yeast so if using it, go easy. Our water here in Australia is very soft and usually low in sodium so it can use some beefing up for really bringing out the flavour in ales.

Give it a try

Cheers, Ed

[scblack]

[
Salt is the answer Yes seriously, salt or Epsom Salts. Makes a huge difference. I use Epsom Salts and Gypsum to adjust my water profile for ales. About 1/2 teaspoon of Epsom Salts in 23 litres. Some add table salt instead but I prefer the Epsom because it also provides Magnesium which is beneficial for the yeast. Too much table salt will actually be detrimental for the yeast so if using it, go easy. Our water here in Australia is very soft and usually low in sodium so it can use some beefing up for really bringing out the flavour in ales.

Give it a try

Cheers, Ed

Geez Ed, I would never have thought of that. Makes sense, and I have not a clue in the world about the composition of water, beyond H20.

Something to think about.

[alangman]

Hi ScBlack,

Have a read of this .

It's a little heavy going but it explains everything that you want to know.

In short, know what water your stating with. There no use adding stuff if you don't know what your adding it to. Call your water supplier and they'll send you out a spec sheet.

Last, unless (or even if) your brewing AG, modifying the water isn't critical. But, if you want to experiment, go nuts . I like tinkering too

Cheers,

Adam L

[chris.]

Salt is the answer Yes seriously, salt or Epsom Salts. Makes a huge difference. I use Epsom Salts and Gypsum to adjust my water profile for ales. About 1/2 teaspoon of Epsom Salts in 23 litres. Some add table salt instead but I prefer the Epsom because it also provides Magnesium which is beneficial for the yeast. Too much table salt will actually be detrimental for the yeast so if using it, go easy. Our water here in Australia is very soft and usually low in sodium so it can use some beefing up for really bringing out the flavour in ales.

Give it a try

Cheers, Ed

1/2 a teaspoon of Salt, 3-6g of Epsom salts, & 5-10g of Gypsum per 20L are my general additions at the moment.

[scblack]

Hi ScBlack,

Have a read of this .

It's a little heavy going but it explains everything that you want to know.

In short, know what water your stating with. There no use adding stuff if you don't know what your adding it to. Call your water supplier and they'll send you out a spec sheet.

Last, unless (or even if) your brewing AG, modifying the water isn't critical. But, if you want to experiment, go nuts . I like tinkering too

Cheers,

Adam L

Thanks, alangman, when I get some time I shall have a read.

Cheers,
scblack.

[Danzar]

Hi there.

What's the equivalent of 'salt' when brewing? That is, if I want to bring out some of the taste more, part way through a brew, what would I add (just like adding salt to a meal)?

I'm thinking Cascade hops, but not sure. I have some Cascade in tea bag form - would I just throw that in or am I way off the mark?

Salt is the answer Yes seriously, salt or Epsom Salts. Makes a huge difference. I use Epsom Salts and Gypsum to adjust my water profile for ales. About 1/2 teaspoon of Epsom Salts in 23 litres. Some add table salt instead but I prefer the Epsom because it also provides Magnesium which is beneficial for the yeast. Too much table salt will actually be detrimental for the yeast so if using it, go easy. Our water here in Australia is very soft and usually low in sodium so it can use some beefing up for really bringing out the flavour in ales.

Give it a try

Cheers, Ed

Thanks Ed. Now that we have the Sydney water profile I'm going to give your suggestions a shot.

Peoples - please see my latest post here http://www.homebrewandbeer.com/forum/vi ... 9&start=20 as I'd appreciate your advice. Just scan down a bit to find the OP quoted then the results at the bottom, complete with question.

Cheers - DAN