Originally Posted by harrymanback92
How can I change the SRM of my beer post-boil? I was thinking of doing a 2qt minimash with some 2-row and a couple pounds of CarafaIII(the dark malt I'm using in this beer), boiling it, and pitching during fermentation. Any problems doing this?
Short answer: I don't think there is any problem.
Long answer: it depends on your definition of "problem"
With every adjunct you use, you alter the taste of your beer.
- you can add the carafa III, it's done the same with the traditional style of 60/ where there is a small amount of roasted malt just to add color and a bit of dry finish.
- you can add something else. Caramel is used in england for the same purpose. It should give you less flavour than the carafa III (not the dry part of it). I had once a similar problem with a beer but I realized it just before bottling. I used a bit of "instant soluble barley" which is nothing but soluble barley coffee. It came out as it should be.
But you already have the extract steering you on a different flavour from your original recipe. So, I think you should try to understand how to return back to the original recipe flavour. Maybe tasting the worth could give you a hint.
Good luck from Italy!