I just ate a delicious pistachio dark chocolate bar and my first thought was - of course - how can I make this amazing flavor a stout!
Has anyone tried to use nuts in a recipe? I was thinking I could add ground up pistachios to the mash as opposed to trying to get any flavor off of a secondary... Any thoughts?
Has anyone tried to use nuts in a recipe? I was thinking I could add ground up pistachios to the mash as opposed to trying to get any flavor off of a secondary... Any thoughts?
