Gduck said:I get that flavor a lot with Special B malt in the beer. Also some of the darker candy sugars can give raisin and fig types of flavors.
Or you could take some raisins, caramelize them a bit, put them in a bag and add that to your fermenter (or secondary if you're inclined to such things).
jotakah said:just found this thread. it's worth reading before you decide on a method of using raisins
https://www.homebrewtalk.com/f12/proper-use-raisins-beer-145703/
slohsandt said:Ok so I went ahead and added raisins to the fermenter because I was planning on aging the beer anyways. 2 days after the addition, I had what appeared to be a white mold on top of the beer. Now I'm kinda scared to do anything. Should I toss the batch and start over or rack it off and then filter to try and salvage it.
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