2008-06-30-10:07:34
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. -----