Originally Posted by Shepherd5
When you add licorice:
1.) How much do you add?
2.) What kind is used?
3.) When do you add it?
I happen to love the taste of licorice, but I stay away from the cheap stuff. I only eat the stuff that has real licorice extract (I can tell the difference).
Is it harder to get a stout like this to carb up?
Man, I really want to brew this one!
I don't know about this exact recipe but generally
More ethanol means the yeast are more strained and ethanol doesn't 'hold' gas as well as water does either, so it takes longer
Probably not telling you anything new though