What is the best way to get a raison flavor into an ale. the cinnamon is easy…tincture or end of boil addition. I thought I might take 1-1.5lbs of raisons, freeze then thaw them, muddle them and add to secondary. I guess my question is how much raison flavor will this add? will it all just ferment out and leave little flavor? Any thoughts?
Thanks in advance…Prost!!!
Crystal 120 or special b gives a raisin flavor.
I don’t have a lhbstore anywhere near me, and I’m going to try to avoid a shipping charge for a small amount of specialty grain (although I’ll pick some up with my next order!). Would adding raison to secondary impart a raison flavor?
Prost!!!
Wish I could help but I’ve never used raisin before. I’m sure it will add flavor but not sure how much is needed or how fermentation will effect the flavor.
Thanks!!! Just the link I needed.
Prost!!!
