Hi,
I read the article on Brewing Beer with dark grains. I find it very interesting, although I do not fully agree that steeping dark grains at the end of the boil is such a good idea.
http://www.beersmith.com/blog/2011/11/17/brewing-beer-with-dark-grains-steeping-versus-mashing/
I once steeped dark grains while brewing a stout beer and the result was harsh and unpalatable. However, I recently brewed the same recipe mashing all grains, including the dark ones, from the beginning and added some Irish moss at the end of the boil. The result was much better (my best stout ever!). I do think that the Irish moss help me get rid of the dark grain tannins.
If my conclusions about the effects of Irish moss in my recipe are right, I think this is an easier way to avoid the problems induced by the use of dark grains than the advices on that article.
Any criticisms are welcome.
Manuel
I read the article on Brewing Beer with dark grains. I find it very interesting, although I do not fully agree that steeping dark grains at the end of the boil is such a good idea.
http://www.beersmith.com/blog/2011/11/17/brewing-beer-with-dark-grains-steeping-versus-mashing/
I once steeped dark grains while brewing a stout beer and the result was harsh and unpalatable. However, I recently brewed the same recipe mashing all grains, including the dark ones, from the beginning and added some Irish moss at the end of the boil. The result was much better (my best stout ever!). I do think that the Irish moss help me get rid of the dark grain tannins.
If my conclusions about the effects of Irish moss in my recipe are right, I think this is an easier way to avoid the problems induced by the use of dark grains than the advices on that article.
Any criticisms are welcome.
Manuel