That "meaty" taste from autolysis...Has anyone tried getting that on purpose? If I threw a couple tablespoons of yeast slurry into the boil, would that give me a slight vegemite taste, or would the living yeast clean it up after I pitched them?
I was thinking about taking some slurry from a fully attenuated beer, killing it, and tossing into the beer when there isn't so much activity so it won't all get cleaned up. I was just wondering how the "meaty" flavor would go with a rauchbier which, famously, frequently taste like bacon anyway.
I was thinking about taking some slurry from a fully attenuated beer, killing it, and tossing into the beer when there isn't so much activity so it won't all get cleaned up. I was just wondering how the "meaty" flavor would go with a rauchbier which, famously, frequently taste like bacon anyway.
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