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Date: 04 Sep 2007 11:56:28
From: rb
Subject: too much dehusked carafa III??
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In a late night brain explosion I used way too much carafa III in a
stout recipe (like about a pound). Unsurprisingly the wort ended up a
tad bitterer than I initially anticipated. Does this bitterness age out?
I'm thinking of adding some lactose at bottling time to counter some of
the bitterness - maybe a pound of lactose?
rb
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Date: 09 Sep 2007 21:00:32
From: ChristopheRonald
Subject: Re: too much dehusked carafa III??
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On Sep 3, 8:56 pm, rb <snaf...@lycos.com > wrote:
> In a late night brain explosion I used way too much carafa III in a
> stout recipe (like about a pound). Unsurprisingly the wort ended up a
> tad bitterer than I initially anticipated. Does this bitterness age out?
> I'm thinking of adding some lactose at bottling time to counter some of
> the bitterness - maybe a pound of lactose?
>
> rb
we ODed a beer on carafa once. wasnt too horrible. just aged it
longer. with most beers, if they arent spoiled that is, just give em
time. it will mellow...
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Date: 05 Sep 2007 16:12:49
From: Scott L
Subject: Re: too much dehusked carafa III??
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On Sep 3, 6:56 pm, rb <snaf...@lycos.com > wrote:
> In a late night brain explosion I used way too much carafa III in a
> stout recipe (like about a pound). Unsurprisingly the wort ended up a
> tad bitterer than I initially anticipated. Does this bitterness age out?
> I'm thinking of adding some lactose at bottling time to counter some of
> the bitterness - maybe a pound of lactose?
>
> rb
Isn't Carafa III one of the mildest black malts available? It might
seem bitter just because it's a freshly brewed beer. You might crack
it open in a few months and it could be perfect. I'd wait to make any
adjustments until you get a better idea of the long term effects.
Scott
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Date: 04 Sep 2007 11:12:50
From:
Subject: Re: too much dehusked carafa III??
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On Sep 3, 9:56 pm, rb <snaf...@lycos.com > wrote:
> In a late night brain explosion I used way too much carafa III in a
> stout recipe (like about a pound). Unsurprisingly the wort ended up a
> tad bitterer than I initially anticipated. Does this bitterness age out?
> I'm thinking of adding some lactose at bottling time to counter some of
> the bitterness - maybe a pound of lactose?
>
> rb
I've read that vanilla (extract / or maybe bean in the secondary) is
very good at masking other tastes. I haven't used it so I can't
comment from my own experience, but it could be something to consider,
and if it worked a vanilla stout could be pretty tasty.
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Date: 05 Sep 2007 18:26:21
From: rb
Subject: Re: too much dehusked carafa III??
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jlbrewer92@gmail.com wrote:
> On Sep 3, 9:56 pm, rb <snaf...@lycos.com> wrote:
>> In a late night brain explosion I used way too much carafa III in a
>> stout recipe (like about a pound). Unsurprisingly the wort ended up a
>> tad bitterer than I initially anticipated. Does this bitterness age out?
>> I'm thinking of adding some lactose at bottling time to counter some of
>> the bitterness - maybe a pound of lactose?
>>
>> rb
>
> I've read that vanilla (extract / or maybe bean in the secondary) is
> very good at masking other tastes. I haven't used it so I can't
> comment from my own experience, but it could be something to consider,
> and if it worked a vanilla stout could be pretty tasty.
>
cheers, that's handy food for thought.
I'll probably meet you half way - I'm tempted to make it a vanilla cream
stout, hang on does that make it both ways?
rb
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