BlindFaith
Well-Known Member
Ok, my Irish Stout grains (this is a partial mash) were steeped at lower than 155 due to a faulty thermometer. The end result is a wort that looks more like a Dark Brown Ale than an Irish Stout. Some say here that wort will darken some over time after the yeast drops, but I need a much darker color. I did some research and found that Sinamar will add the color I want without ruining the flavor. So, my question is how exactly to add it to my wort? I will wait until fermentation is finished (it is in day 3 and fermenting wonderfully through the blow-off tube), but I want to be careful of any oxidation when adding. Do I simply pour it into my carboy? If I do need to mix it, how do I do so without staling out the beer?