- Joined
- May 18, 2012
- Messages
- 79
- Reaction score
- 32
I just finished an imperial porter utilizing a cold steep of 1 1/2 lbs chocolate and 1 1/2 caramel malt in 1 gallon of water overnight. I was very disappointed in the extract, it seems as though most of the water was absorbed and didn’t make it to the kettle. I’ve had no problems with chocolate/black malt in the past. Does caramel absorb more? Do I need to crush finer?