So that pretty much sums it up. hate the acrid roast/burnt note from black malts, have tried all the dehusked ones too, was trying to see if i could do a steep in secondary to pick up color and just the lightest bit of flavor possible from some midnight wheat.
Pulled off a gallon, added 1/2 oz milled midnight wheat and..... started foaming over and out of the carboy.
Maybe the acidic nature of the wheat is causing a reaction and co2 is releasing? otherwise i cant figure it out, we're at room temp, there shouldnt be that much dissolved co2 in the beer. weird.
In any case, once it settles i'll dry hop and see what happens. but curious what the hell is going on here....?
Pulled off a gallon, added 1/2 oz milled midnight wheat and..... started foaming over and out of the carboy.
Maybe the acidic nature of the wheat is causing a reaction and co2 is releasing? otherwise i cant figure it out, we're at room temp, there shouldnt be that much dissolved co2 in the beer. weird.
In any case, once it settles i'll dry hop and see what happens. but curious what the hell is going on here....?