Kai
Well-Known Member
An idea put into my head by this thread.
The idea is you take some wort from your kettle and seal it, pasteurised, to use in a recipe, or in your coffee, or just to sip. What would/do you use unfermented wort for?
To kick it off, here's what put it directly into my head:
What else are you guys thinking?
The idea is you take some wort from your kettle and seal it, pasteurised, to use in a recipe, or in your coffee, or just to sip. What would/do you use unfermented wort for?
To kick it off, here's what put it directly into my head:
TheCrane said:Try cooking with wort as well. Save a cup or so of first runnings and use as a marinade or glaze. I recently tried this on country style ribs (Cooked a 300 F, in ~ 1" of Pre-hops IPA). Finished under broiler with a chipotle and adobo sauce. UNBELIEVABLE!!
What else are you guys thinking?