Sinamar

BlindFaith said:

Ok, my Irish Stout grains (this is a partial mash) were steeped at lower than 155 due to a faulty thermometer. The end result is a wort that looks more like a Dark Brown Ale than an Irish Stout. Some say here that wort will darken some over time after the yeast drops, but I need a much darker color. I did some research and found that Sinamar will add the color I want without ruining the flavor. So, my question is how exactly to add it to my wort? I will wait until fermentation is finished (it is in day 3 and fermenting wonderfully through the blow-off tube), but I want to be careful of any oxidation when adding. Do I simply pour it into my carboy? If I do need to mix it, how do I do so without staling out the beer?

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Yooper said:

Steeping at less than 155 won't cause a light color, as you can even cold steep roasted barley! But anyway, you can steep some black grains and bring the liquor to a boil and then cool it and gently add it to the fermenter. I'd do it sooner, rather than later, as the beer is still producing co2 and you'd have less risk of oxidation.

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BlindFaith said:

I don't know why I have such a light color, but I do want it darker for sure. I have already ordered the Sinamar. After reading some other threads on this subject, I believe I am just going to add the Sinamar to my sugar at bottling time and then gently stir after I add the wort on top. Some people like to stir and others do not, but I think I will be ok if I am careful.

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