HBT9y
New Member
Planning on giving a hybrid a try, looking for suggestions regarding the following:
1. Any suggestions for a good base style to use? Barleywine? ESB? Amber?
2. Most effective way to maximize flavor...adding something like muscat grape extract to boil (similar to Midas Touch)? Soaking oak cubes in cabernet and adding to secondary (much like a bourbon barrel-aged porter I've done with excellent results)?
Would love any feedback on your experiences.
1. Any suggestions for a good base style to use? Barleywine? ESB? Amber?
2. Most effective way to maximize flavor...adding something like muscat grape extract to boil (similar to Midas Touch)? Soaking oak cubes in cabernet and adding to secondary (much like a bourbon barrel-aged porter I've done with excellent results)?
Would love any feedback on your experiences.