BrookdaleBrew
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- Nov 28, 2008
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I brewed a big stout a while ago and it's been aging in secondary for a few months. The issue is that since my water is terrible for big stouts, (something I didn't realize at the time I brewed it) it has a nasty astringency in the finish that pretty much makes it undrinkable.
I was thinking about adding some chipotle peppers to it since those would add a smoky, spicy finish to the beer which would hopefully help mask the astringecy. I'm also open to other suggestions as well.
Thanks!
I was thinking about adding some chipotle peppers to it since those would add a smoky, spicy finish to the beer which would hopefully help mask the astringecy. I'm also open to other suggestions as well.
Thanks!