Brulosopher
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I'm so curious how all of you folks treat your roasted and highly kilned grains. Do you cold steep, add them in the last 10 minutes of your mash, just throw all of your grains in for the entire mash length, or something else? Please consider viewing the poll and answering whatever's closest, for fun.
The impetus for this post is that I recently received scores back from a local Dry Stout competition. I'm not a huge fan of this style and had never brewed it, traditionally at least. I received a 31, 30, and 26 from three BJCP judges. Not terrible, but one piece of feedback that all the judges gave is that my beer was slightly astringent, which I believe is the result of both not treating my very soft water and adding all of my grains at the beginning of the mash. However, the one time I tried throwing them in the last 10 minutes of the mash, on an American Stout, it resulted in a beer with very little roastiness. Your thoughts, opinions, suggestions, and whatever else are very much appreciated.
Cheers!
The impetus for this post is that I recently received scores back from a local Dry Stout competition. I'm not a huge fan of this style and had never brewed it, traditionally at least. I received a 31, 30, and 26 from three BJCP judges. Not terrible, but one piece of feedback that all the judges gave is that my beer was slightly astringent, which I believe is the result of both not treating my very soft water and adding all of my grains at the beginning of the mash. However, the one time I tried throwing them in the last 10 minutes of the mash, on an American Stout, it resulted in a beer with very little roastiness. Your thoughts, opinions, suggestions, and whatever else are very much appreciated.
Cheers!