Fast_Eddy
06-06-2003, 09:25 AM
Has anyone here ever used peated malt in one of their recipes? I used .25 lbs in my last and,man, is that stuff strong.
It has maybe a week or two left to condition and I'm wondering if the smoky smell and taste will mellow out some? I'm sure having it at 50 F(serving temp) vs. 72 F(current temp) will also make it a less smoky.
It's pretty malt(smoky malt) forward with very noticeable alcohol(8% abv). Danger Will Robinson.....
It has maybe a week or two left to condition and I'm wondering if the smoky smell and taste will mellow out some? I'm sure having it at 50 F(serving temp) vs. 72 F(current temp) will also make it a less smoky.
It's pretty malt(smoky malt) forward with very noticeable alcohol(8% abv). Danger Will Robinson.....