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The term krausen, refers to the head formed during fermentation. I guess I'm unclear as to why you would try to make a mini wort batch by steeping grains. The sugars from steeping are mostly unfermentable long chain sugars having not been converted by enzymes as they would in a mash. These will carry through and taste as underattenuation or sweet, ...


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Steeping caramel / crystal malts in water may still extract fermentables. As far as I know up to about 30% of what you would get from mash. See this site - it claims that Special B will give out a lot of sugar. If I read the numbers correctly, every 3 grams of steeped Special B will introduce about 1 gram of fermentables. Substitute grams for any unit of ...


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I would suggest aging the beer, and if that doesnt work, blend it with a nice, sweet, malty amber ale.


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A quick idea which works for me. After bottled. when serving the beer. Pint glass put 1/4 teaspoon of granulated white sugar (regular sugar u put in coffee). Pour your beer into glass n sugar.Play with this to your liking. Works well for my unbearably bitter IPA.



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