Sodium is toxic to yeast in too high an amount but in lower amounts it's ok. Gose is an example of salty/sometimes salted beer probably not a style that would work with caramel).OneEye said:I was contemplating this very same thing only a few days. I was given this as a challenge by my brother for a christmas beer. I was thinking a porter or brown ale type base when a generous hit of caramel malt and then perhaps serve with a salted rimmed glass. From my understanding, yeast and salt don't play well together so any additions pre-fermentation I want to avoid.
1187 Ringwood is often touted as being a diacetyl producer. I've only ever used it well above d rest temps for my main ferment so I've never really noticed it.NewtownClown said:I also plan on using a yeast that produces Diacetyl to get some buttery goodness in there - suggestions?
Not wacky, at all. Kinda what I propose but using the wort, as explained earlier. I may make a traditional caramel with 150 grams of sugar (taking it to the point just before it burns - i.e. after it smokes and turns a dark copper-amber) then adding that to about 2 litres of wort reduced to 500 ml (something I have done previously for strong scotch ales.Cantoffie said:Also an idea, although a wacky one. I was thinking of taking a small portion of say 80L Crystal and mashing it in a small saucepan before the brew in a small muslin bag. A mini mash. Then taking the liquid and in the same saucepan reducing it down to nothing, to almost caramel. Then adding that to either the end of the boil, or to the fermenter. Crazy?
Cool might do two 12L batches one with caramels sugar and one with carameled(reduced crystal Malts) an see if there is a difference.NewtownClown said:Not wacky, at all. Kinda what I propose but using the wort, as explained earlier. I may make a traditional caramel with 150 grams of sugar (taking it to the point just before it burns - i.e. after it smokes and turns a dark copper-amber) then adding that to about 2 litres of wort reduced to 500 ml (something I have done previously for strong scotch ales.
Yeah, you can get chocolate and cherry and raisins and figs and whatnot, but I figured that homemade caramel wouldn't necessarily impart caramel flavours, and may just throw you off the trial a bit. That's why I suggested something which emulates the flavours of caramel rather than caramel itself.NewtownClown said:hijukel - The dark candi syrups impart quite a bit of flavour and aroma and I have caramelised wort before for strong scotch ales.
Im impressed that you were still at it at 3.00am this morning. I would have crashed and burned hours ago..LOLCantoffie said:Caramelized 500g of Crystal 80 L after doing a little "Mini-Mash". Added this caramel into boil with about 5 mins to spare. Also added 16g of Salt... Fingers crossed.
I originally just wanted to do a 10L batch, but ended up ordering the grains for a 20 L batch and said the hell with it!
Will do. I am a vampire, I work as a bartender.Truman said:Im impressed that you were still at it at 3.00am this morning. I would have crashed and burned hours ago..LOL
Let us know how it turns out.
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