GeneDaniels1963
Well-Known Member
My question is just that, has anyone tried adding malt in the secondary. I'll explain why I am wanting to.
I just brewed my first batch of with Philly Sour yeast, and I added 3lb blackberries in a 2 gal batch. The result is a little thinner than I wanted, and I was hoping for more malt to go with the fruit taste. So, I'm thinking I can remove a little wort and replace it with some extract. Thinking it would a) bump up the abv (always a good thing), b) give it some more body, and c) add a bit more malt taste.
Any opinions?
I just brewed my first batch of with Philly Sour yeast, and I added 3lb blackberries in a 2 gal batch. The result is a little thinner than I wanted, and I was hoping for more malt to go with the fruit taste. So, I'm thinking I can remove a little wort and replace it with some extract. Thinking it would a) bump up the abv (always a good thing), b) give it some more body, and c) add a bit more malt taste.
Any opinions?