Dandelion Lager
Well, my Dandelion Lager worked out OK. The final gravity was about
1.010, which means there's very little alcohol in it, about 2%. I
chalk that up to the high temperature yeast. I can't get my fridge
to go up to the requisite 50 F; so, I fermented at about 45 F. I
plan to brew up another batch with the exact same recipe but with a
yeast that performs better at 45 F.
What I have now is a low alcohol, sweet (unfermented sugars),
full-bodied but clean lager. It's plenty bitter, which is what the
dandelions were for. So, all in all, it's a success and shows we
needn't use hops for bittering. I used hops for both the flavor and
aroma, though. -----