Microphobik
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- Apr 15, 2013
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Hi, I just brewed an Irish Dry Stout (more Murphy's than Guinness), and was planning on pulling of a gallon once fermented and add something to it in secondary. Both for variety and so I have more styles to enter in an upcoming homebrew competition.
Anyone have any experience adding specialty ingredients to an Irish Dry Stout, that turned out well?
Coffee seems like a good bet. Possibly age it on oak...
With a fairly dry beer like this it seems like the wrong ingredient would just add astringency.
Any ideas?
Anyone have any experience adding specialty ingredients to an Irish Dry Stout, that turned out well?
Coffee seems like a good bet. Possibly age it on oak...
With a fairly dry beer like this it seems like the wrong ingredient would just add astringency.
Any ideas?