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Interesting that you get formaldehyde from sheng…what temp do you brew it at? Not saying you’re wrong of course – you taste what you taste, just curious :)
Usually 175-195, since I let the kettle cool a bit before reheating it. It got up to 205 at the end when there wasn’t a lot of water left. Obviously I’ve never had formaldehyde, but the taste reminds me of the smell of dissection day in class.
Fair enough – just wondered as some have a better time with the bitterness at lower temps. Maybe not in your case :) I only did one dissection in school and the teacher told us the froggie wasn’t preserved in formaldehyde but something else…still smelled bad though lol
Could formaldehyde be interpreted as gasoline-y or metallic?
Interesting that you get formaldehyde from sheng…what temp do you brew it at? Not saying you’re wrong of course – you taste what you taste, just curious :)
Usually 175-195, since I let the kettle cool a bit before reheating it. It got up to 205 at the end when there wasn’t a lot of water left. Obviously I’ve never had formaldehyde, but the taste reminds me of the smell of dissection day in class.
Fair enough – just wondered as some have a better time with the bitterness at lower temps. Maybe not in your case :) I only did one dissection in school and the teacher told us the froggie wasn’t preserved in formaldehyde but something else…still smelled bad though lol
Could formaldehyde be interpreted as gasoline-y or metallic?