Has anyone tried ikasumi as a coloring agent?
Supposedly it has a very mild taste that is easily overwhelmed by other ingredients : "When used in pasta, it is used mainly for dramatic color presentation and does not change the taste of the pasta itself." (https://uplandcoast.com/squid-ink-taste-and-cooking/)
But would it stay in suspension or drop out?
it might have strong potential to essentially rot or
over long term storage. might even be a food safety issue.
lol, this thread is funny to me, because i never have a problem making my beers darker, but often find it a challenge to keep them light enough