On Sat, Feb 12, 2005 at 01:48:19PM +0100, Jens Rahbek wrote: > Hej forum > hvornår skal f.eks. chocolate malt tilsættes i mæskningen, jeg mener > på et tidspunkt at have læst et eller andet sted, at nogle først kom > det i senere, for ikke at få for meget brændt smag?
Well, some people may add it later, but I always mash all my grains in one go. I tend to use lots of black stuff in my stouts (including home-roasted malts), and if I may say so myself, the results have been quite all right. I guess you have to be pretty experienced and produce pretty good beers before such problems become relevant. Something about it being beer anyway, you know... -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
