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Old 08-05-2012, 07:59 PM   #1
Jan 2012
Rochester, Minnesota
Posts: 6

I am attempting to craft my own Nut Brown Ale. I'm somewhat a rookie - only been at home brew for 6 months but this will be batch #14 for me and I have gotten the hang of extract brewing.

I am wondering if it's a stupid idea to add actual roasted nuts to the carboy during fermentation? I was thinking of adding them right before pitching the yeast. Not sure which type of nuts yet. I guess I am just trying to be creative but I also don't want to be stupid. Thoughts?

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Old 08-06-2012, 02:34 AM   #2
Jul 2012
Posts: 25
Liked 1 Times on 1 Posts

14 batches in 6 months is pretty impressive. Adding actual nuts to the brew would be a good idea but better to add them into the secondary rather than primary fermenter. Adding them before pitching the yeast can screw up the fermentation. If you add to the secondary though the flavor will come through in the brew just fine

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