Adding Steeped Grain Post Primary
I've recently started tasting my beers throughout the various stages of fermentation and have been wondering about the idea of adding additional steeped grain to the beer after primary fermentation has slowed if the flavour isn't quite what I was aiming for. My thinking is that if all (or the majority) of the sugars from steeped crystal malt are unfermentable then it shouldn't matter when they are added.
Has anyone tried this before or does anyone have any other thoughts on this technique?
Has anyone tried this before or does anyone have any other thoughts on this technique?
Replies to This Discussion
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Permalink Reply by denimglen on
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Can't see why not.
You'd want to give the steep like a 15 - 30 min boil though cause the grain has a lot of nasties on it.
Any fermentable sugars in the steep should get fermented anyway unless you're adding them to the keg.
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Permalink Reply by MrC on
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Yeah I would definately give it a good boil first.
I have a beer fermenting at the moment that has no crystal malt in it but after tasting it after 1 week in the fermenter I think it would benefit from a touch of light crystal. I'm toying with the idea of adding some tonight and then letting it ferment for another week.
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