tag:blogger.com,1999:blog-8066877917844499643.post2842471361109204794..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Maple Bark and Maple Syrup BeerThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8066877917844499643.post-25704055065822601632018-05-01T07:53:02.646-04:002018-05-01T07:53:02.646-04:00I didn't. How much did you add? How did you to...I didn't. How much did you add? How did you toast it? Hopefully just needs a little time!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34813140964910717222018-04-30T17:51:31.405-04:002018-04-30T17:51:31.405-04:00I saw this and was inspired to add some toasted ma...I saw this and was inspired to add some toasted maple bark in the boil on an oatmeal stout. It hasn't finished fermenting yet, but the wort was more bitter than I was expecting. Hopefully it mellows out during fermentation; did you notice any unpleasant off-flavors from including the bark? Maybe I just used too much of the bark. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-13703348958510649192018-03-14T19:02:30.337-04:002018-03-14T19:02:30.337-04:00It'll take some experimentation. We're pla...It'll take some experimentation. We're planning on using dried yeast frequently, both because it provides easy avenues for blending strains for variety, and because at that price-point we'll be fine without harvesting. A few brewers I've talked to "soft-crash" to 58F before dry hopping.<br /><br />Scott and I may not brew the best NEIPA on batch one (or 10 for that matter), but we'll be applying the same approach we do to our homebrews continually improving the process and results. Given the larger budget and more frequent iteration, hopefully that produces stunning results within a couple years...!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29070224830598228492018-03-14T08:46:08.771-04:002018-03-14T08:46:08.771-04:00I know this might be a little bit off topic but I ...I know this might be a little bit off topic but I was curious to know since you are entering into the commercial production and of Brewing. What will be your procedures for reusing yeast when doing new england-style ipas in hoppy beers which require additions during primary fermentation is there some procedure and you must follow or is it okay to repeat this hoppy East into a beer that is similar... congratulations on your in Scotts progress with sapwood Cellars I look forward to visiting you at some point in the near futureAnonymoushttps://www.blogger.com/profile/15749129176232382841noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19768092575915073902018-03-14T06:35:17.430-04:002018-03-14T06:35:17.430-04:00Exactly, it was the remains of the half of the bat...Exactly, it was the remains of the half of the batch with maple syrup and bourbon added.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14706978556264038332018-03-13T11:44:53.454-04:002018-03-13T11:44:53.454-04:00Was the base beer the same recipe you linked to an...Was the base beer the same recipe you linked to and/or remains of that brew?<br /><br />Thanks for linking to FallingFruit, there's some sugar maples on my block!Trevorhttps://www.blogger.com/profile/18367441460687831007noreply@blogger.com