Timeline for PB2 PORTER - BETTER TASTE?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 13, 2014 at 10:20 | comment | added | Codehopper | What I did with spices before - put a good load of them into a hermetic jar with vodka, with proportion to get approx 50-100 ml of vodka after I take spices away and squeeze them. Guess something similar should work for choc chips? | |
| Sep 13, 2014 at 9:52 | comment | added | Bootsy7086 | how do you usually create a tinture? | |
| Sep 13, 2014 at 4:14 | comment | added | Codehopper | I would not add it to the boil, but rather to the bottles at bottling time. Take, say, 100 ml or beer and add as many drops or ml (count them!) of the tincture as you need to get the taste that's right for you. Scale it to either your batch size or each bottle and put the tincture in (if you put the tincture in each bottle, you can then make a part of the batch without the flavoring and later compare how much taste you've got from the addition. Make sure to journal all quantities, that's how you learn) | |
| Sep 12, 2014 at 11:59 | vote | accept | Bootsy7086 | ||
| Sep 12, 2014 at 11:59 | |||||
| Sep 12, 2014 at 11:56 | comment | added | Bootsy7086 | i put about 1.25# flaked oats in the mash which really helps with the head retention. So if I made a tincture (I would assume vodka with the PB2 is best) when would you add it into the boil? | |
| Sep 12, 2014 at 7:23 | history | answered | Codehopper | CC BY-SA 3.0 |