Surf sold and the new guys, Concrete Jungle, were ambivalent about the brew shop so I started up with MoreBeer and haven't looked back. There may be a BS there but haven't looked.
Did they add or use any enzymes? Without a good helping of them added there wouldn't have been any usable sugars extracted from the grain.
I don't know, but I'll try to find out.
A friend of mine mashed and fermented 30lbs of chocolate malt. Needles to say, it failed to ferment. Instead of tossing, he added sugar and re-pitched with much greater success. The distillate tasted like... Chocolate!! Quite pleasant.
Went to Pete's Coffee and picked up 6lb of Major Dickenson's Blend, tossed it in my 20gal mash ton with about 7gal RO water. Had the screen covered with a paint strainer. We then recirculated occasionally for about 18 hours. Mostly just let it set. We ended up with 6gal of the best CB'd coffee...
I've had a RIS on tap that I made in 2013. In the cooler all the time. I'm crying. There's probably less than a growler left. Woe is me! Its been an outstanding beer all that time, just keeps getting better.
pao
Does this work??
https://www.indiegogo.com/projects/first-wave-glass-rinser?utm_source=affiliate&utm_medium=cpc&utm_campaign=sasdeep&utm_content=link&sscid=b1k2_7p5r9#/
Pour your beer, let it set for a minute or two and top it off. The old foam, having "dried" out, will set stiffer on top. The foam looses a little moisture, making it stiffer. See if that works.
Pat