Recent content by Murph's Taproom

Another great suggestion. I think you put me on the right track. Thanks.

Great. Yes. I think this is the kind of thing I'm looking for. Many thanks.

Thanks, cmac62. I'll check it out.

Thanks for the suggestions! Maybe adding the lambic would work, but I don't think I've quite explained this how I meant to. I guess I'm not looking for a "tangy" flavor per se but more of a malty bite or sharpness? For instance, the owner of the LHBS suggested I add a little rye, and the recipe...

That subject line is a bit deceptive--I don't actually want the flavor of copper, but I am asking for advice on what grain (or whatever) could add the equivalent of the kind of zing or tang you get when you put a penny in your mouth (as one does). It's kind of hard to explain... I don't want it...

I'm in, Inkbird!