John G wrote:[color=blue]
>
> from reading the posts this is what i have arrived at. i was trying to
> brew a light low alcohol beer by cutting back on the sugar, it only
> worked for one day so i added honey to keep it working. DR.FLOURIDE said
> honey will give a sour-lemon taste requiring months of ageing to mellow
> the brew... sure enough i tasted a sample and it was lemony YUCK!! ..
> this must be caused from bitter suspended proteins??
> .... Denny said that freezing filtration increases the size of
> suspended proteins causing the cells to clump together and fall.
>
> so after racking i placed my bucket in the freezer at 31F it has been 3
> days now and has developed a thick layer of icy slush. i am ready to keg
> it, but i don`t want the beer to be to strong. (can i)-(or should i)
> replace the lost ice water with (boiled) tap water. can i add water to
> my keg then rack the beer into the keg....
> ANY ADVICE ON ICE FILTRATION WOULD BE VARY VARY
> HELPFUL..................
> THANK-YOU .......... John G[/color]

John, I'm afraid you're so far off track I hardly know where to start!
First, the ice filtration I described is very different from what you
did..you basically used the European increase-the-alcohol method. Honey
absolutely does not gib=ve a sour lemon flavor, and the bitterness you
seem to be tasting is unlikely to be due to proteins from the honey.
Let's see the whole recipe, including how long you fermented and at what
temps, and see if there are any clues there. You can add water back to
the keg to make the alcohol content lower, but you won't be doing the
flavor any good by doing that.

---------->Denny
--
Life begins at 60 - 1.060, that is.