ZacMac
Well-Known Member
I recently kegged a batch of English mild brown ale. After 3 weeks in a keg it still seems to lack much malt flavor. Regardless of the style and how much malt should be tasted, I'm not very happy with it. I would like to try to add some flavor post fermentation and was thinking of using DME to see what it would do. Or I considered doing an addition of raspberries similar to New Belgium's frambozen... Just to add some character. Any suggestions for or against these ideas?