Hi all
I recently tried my luck with brewing a wee heavy beer, and for that i did a caramelization of part of the first runnings (Boiling the first liter down to about 1/4). It smelled and tasted pretty awesome and really made an impact on the wort when i poured it back in with the rest. I havent tasted the final result yet, but this got me thinking if this technique could be applied to other styles of beer.
Has anyone experimented with the technique on other styles?
BR Jesper
I recently tried my luck with brewing a wee heavy beer, and for that i did a caramelization of part of the first runnings (Boiling the first liter down to about 1/4). It smelled and tasted pretty awesome and really made an impact on the wort when i poured it back in with the rest. I havent tasted the final result yet, but this got me thinking if this technique could be applied to other styles of beer.
Has anyone experimented with the technique on other styles?
BR Jesper
