cmdrico7812
Well-Known Member
So I've been trying to think of how to get the most flavor from using nuts in a beer. Here are the various methods I've come up with. Let me know your thoughts on them (or other methods) and which you think would yield the nuttiest flavor (we're dealing with roasted nuts here, so assume that's been done prior to any of these methods):
1. Crushed the nuts and mash them right along with the grain.
2. Crush the nuts and add them to the wort at the beginning of the boil and strain them out before adding to fermenter.
3. Crush the nuts and add them at flame-out and then strain them out of the wort before transferring to fermenter.
4. Ferment the beer in primary and rack on top of crushed nuts in secondary.
Anyone have thoughts on this? Currently, my favored method is to add them at flame-out. Any nut beer experts out there? Thanks.
1. Crushed the nuts and mash them right along with the grain.
2. Crush the nuts and add them to the wort at the beginning of the boil and strain them out before adding to fermenter.
3. Crush the nuts and add them at flame-out and then strain them out of the wort before transferring to fermenter.
4. Ferment the beer in primary and rack on top of crushed nuts in secondary.
Anyone have thoughts on this? Currently, my favored method is to add them at flame-out. Any nut beer experts out there? Thanks.