Hi all,
I have a bunch of liquid sorghum extract (the Northern Brewer Maillard stuff) that I'd like to use in a couple of beers, and was looking for some additional tips and tricks for reducing the metallic "twang" that people seem to get. I've read Iglashion's "Brewing Better Extract Beers" list (http://beyondbarley.blogspot.com/2013/03/how-to-brewing-better-extract-beers.html) for recipe construction. Other suggestions I've read from the forum (and elsewhere):
1.) Reduce the amount of time the sorghum is boiled.
2.) Add ClarityFerm (https://www.homebrewtalk.com/forum/threads/how-to-reduce-or-eliminate-sorghum-twang.630042/).
3.) Adding food-safe EDTA. Did anyone ever try this?
4.) Time.
Does anyone have additional suggestions for making quick turnaround sorghum extract brews?
I have a bunch of liquid sorghum extract (the Northern Brewer Maillard stuff) that I'd like to use in a couple of beers, and was looking for some additional tips and tricks for reducing the metallic "twang" that people seem to get. I've read Iglashion's "Brewing Better Extract Beers" list (http://beyondbarley.blogspot.com/2013/03/how-to-brewing-better-extract-beers.html) for recipe construction. Other suggestions I've read from the forum (and elsewhere):
1.) Reduce the amount of time the sorghum is boiled.
2.) Add ClarityFerm (https://www.homebrewtalk.com/forum/threads/how-to-reduce-or-eliminate-sorghum-twang.630042/).
3.) Adding food-safe EDTA. Did anyone ever try this?
4.) Time.
Does anyone have additional suggestions for making quick turnaround sorghum extract brews?