- Reaction score
- Northern Suburbs, Perth
Hello, I'm new to this site and brewing in general and thought I'd have a crack at home brewing. I have just put down a ginger beer using a recipe I found on line and seems to be going well. Yesterday, I made a cervesa for visitors and bbq's etc and here's where the problems start. I used S23 yeast and have a brew fridge and the process went well but.... a mate sent me a recipe including malts, sugars etc that said to put 1/3 tsp salt in the boil to knock any bitternes out of it. I have misread this (rushing around) and have put 3 tablespoons of flaked crystal salt in the boil, and to make it worse, it was iodised salt . I have looked at the brew this morning and it is fermenting, so the yeasties are still alive, and it doesn't taste salty, but I'm worried that if I brew this for 3-4 weeks and then cold store it for 2 more that I'm going to waste a whole lot of brewing and fridge space when I can do another brew. Should I throw this brew out? Thanks for the help in advance and if you think I should get rid of it, does any one have a good rcipe using a coopers lager kit?