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Old 06-09-2013, 07:24 PM   #11
DrunkleJon
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Originally Posted by cheezydemon3 View Post
Salt may not hinder yeast, but it may taste like sh!t in beer.
A sprinkle of salt seems to help your standard BMC.


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Old 06-09-2013, 07:37 PM   #12
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I brewed another batch just a little while ago. The bottles are conditioning now and I'll let you all know in a few weeks.



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Old 01-03-2014, 02:01 PM   #13
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how did this turn out?

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Old 01-06-2014, 01:04 PM   #14
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Use a maild coarse salt/Brown sugar mix for rimming your glass maybe? or add the salt to secondary/prior to packaging?

This was the first place my mind went as well. I'd go with this.
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Old 01-07-2014, 01:14 PM   #15
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Sorry I forgot to let you folks know the results. The latest iteration of this porter worked very well. I got the salt just right--just 1.5 tsp at 10 minutes in the boil. Like a gose, the salt did not, in fact, inhibit the fermentation, and it blended with the dark malts really nicely. There was actually a peanut butter flavor that came through, likely due to the salinity/brine flavor melding with the chocolate undertones. It's great.

This actual beer was not bad, but there is still a lot of room for improvement. I think I need to make it stronger ABV-wise, and beef up the malty backbone. I dont like chewy porters, but I dont like them thin, either, and the salinity, while balanced this time, came through a little too strongly due to the thin malt. This has the potential to be a rather excellent peanut butter porter, or something like that.

Bottom Line: 1.5 tsp salt in the boil for 5 gallons.



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