Would like to try flavoring a 5-gal batch of porter or stout with porcini mushrooms if only a small quantity is needed. They are pricey, and I wouldn't want to buy more than a couple of ounces in case I don't like the results.
However, I don't have any idea how much would be required to make a flavor impact. If anyone has experience with them, I'd appreciate any hints or feedback regarding quantities and techniques.
Thanks in advance.