« on: September 11, 2013, 03:20:39 PM »
Do you think the heaviness/sickly sweetness would come more from the volume of crystal malt, or the fact that all of it is the same type (carapils)? I was thinking since there are recipes out there that have ~2-3 pounds of crystal malts in total (say, a combination of carapils, CaraMunich, CaraVienne, special B, for example), maybe I could get away with a larger amount of the mix.
The grains are currently in a bucket with an airtight lid, and it was nitrogen flushed prior to sealing, so hopefully isn't oxidizing too quickly.
just because there are recipes out there that use that much crystal doesn't mean it's a good idea. There is a recipe out there that uses a Whole Dead Chicken... in secondary. That's just crazy! I mean who uses secondaries anymore?