samale

I used to mash the whole grain bill together. Then played around with cold steeping but by far the easiest way is to add when the mash...

I haven't encountered any astringency or sharp acid flavours in my dry Irish stouts. I try to keep beers I may enter into a comp as...

I used to be an exponent of cold steeping until I actually started putting roasted/darker grain in the mash. It's purely anecdotal, but...

Yeah, it can make you a bit gassy. It's not really appropriate to style, and from the styles that Samale has listed, it just doesn't...

I leave the sediment behind, it's not great for My bowel. Sediment is normally only added in certain styles. Mainly wheat Beers, Belgian...

6kg Minch malt 500g chocolate malt 500g dark crystal 500g brown malt 200g black malt 25g Magnum@30,mins 20g brambling cross @10mins 20g...

From Bru'n'water. "A second method for preserving and aiding body in your dark beers is to remove the dark grains from the main...

True, but this brings the issue raised by @hoppyscotty and the youtube video. You still end up low ph dark wort, that may still result...

I have a porter fermenting, this included 500g each of chocolate. brown and dark crystal plus 200g of black malt. All malts added with...

I mash My dark grains but some brewer's don't. Some like to add all non fermentable malt at mash out, this includes crystal malt. I...

If Santa is looking a pint I need to get the finger out. One more brew planned with English hops. I have first gold, challenger and EKG...

Some brewers cold steep the dark grain, others add at mash out to avoid any harshness.

There appears to be a repeated idea that the darker the malt the harsher the flavour, with the mention of Black Malt eliciting warnings...

Second brew completed. American amber 4.5 kg Minch malt 500g Vienna 250g cara red 200g cara MD 200 Black malt at mash out to adjust...

That's a load of grain in there lad, hope it turns out as good as it looks on the recipe..