« on: December 14, 2011, 10:27:29 AM »
No brewing this weekend. Kegging a Mango Agave Pale Ale & developing an Imperial Stout recipe while sipping our Imperial IPA.
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I would start the ganache by reducing the stout to a syrup consistencyDoes your experience give you any idea how much of a reduction that is? 75%? Do you think that would concentrate the bitterness too much, or will it be offset by the sugar? Or would you start with something with low bitterness?
Thanks for the book recommendation