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I just did a spirit run on a 5% vienna lager beer 5 gals I had that was unexceptional. After the heads, the aroma was sulpher-ish I guess from the lager yeast, and collected two qts. The day after I smell burn't caramel. Will this aroma go away after the spirit run? I'm considering dry hopping for a hopquilla or making a scotch with Jack Daniels BBQ wood chips.

doubt it will go away

In general...distilling anything that has been hopped is not a good idea (tastes bad).

Well if it don't come out I'm going to dryhop it and call it hopquilla like New Holland Brewing does. btw, I use oxyclean or Powdered Brewery Wash for cleaning, it works great. Just soak overnight.

i did this last night with a munich lager, it was the worst hands down drink i'd ever tasted, goodluck.

Ah the holy grail, turning a crap lager into a decent beer!

I found this out myself, heat does.... something to the hops and they taste horrible, like wet socks

for what it's worth, I dry hopped some oak whisky to indulge the speculations of a brewer mate. It tastes like hopped whisky, for better or worse. IMHO, it is for the worse. Only needed about 8-10 hours and the bitterness was going through the roof so I filtered.

I Have a batch of beer and apple cider that I bottled too soon that's rather eplosive that i'm going to use for a cleaning run. won't be drinking the stuff that's for sure.