My tap water here is fairly soft so I find my darker beers come out a little astringent. I'm about to brew a porter tonight that has a couple pounds of various dark malt in the recipe. I ground them separate and I'm debating on adding them later in the mash or tossing them on top as I start my vorlauf. Does anyone do this with dark grains, add them later in the process?
Primary: Honey Kolsch Take 2
Bottled: Belgian Gold