Hi All
Just started suppin a Kipling clone I made from old stock of bits and bobs that were left in my store. The only fresh ingredients were the yeast ( Nottingham ) and a pack of Nelson Sauvin hops.
The bulk of the fermentables came from malt extract that was bang on it's use by date and the rest from grain that I've had left over ( stored in a cool dry place ).
The beer is way darker than expected and has a distinct taste of liquorice. I'm sure I've read somewhere that old extract can impart that flavour to a beer but was wondering if anyone else has ever come across it before without it being planned in the likes of a stout or porter?
Cheers Tom
Just started suppin a Kipling clone I made from old stock of bits and bobs that were left in my store. The only fresh ingredients were the yeast ( Nottingham ) and a pack of Nelson Sauvin hops.
The bulk of the fermentables came from malt extract that was bang on it's use by date and the rest from grain that I've had left over ( stored in a cool dry place ).
The beer is way darker than expected and has a distinct taste of liquorice. I'm sure I've read somewhere that old extract can impart that flavour to a beer but was wondering if anyone else has ever come across it before without it being planned in the likes of a stout or porter?
Cheers Tom
