Spacelover02
Member
- Joined
- Feb 10, 2021
- Messages
- 19
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I'm interested in incorporating waffles into a brew to go for a sort of breakfast style brew—probably something Belgian to stay on theme—and I want to use genuine waffles in the beer. I'm not sure about the best way to go about doing it to avoid both mold and potentially fermenting away the grain and sugars. My first thought is just to throw them in just before primary fermentation. Would this make sense? I'm worried that putting them in flameout would mean I lose too much flavor, but I want to avoid mold at all costs. Curious if anyone has tried something like this before and if anyone has advice for maximizing flavor and minimizing contamination. (I have a glass 5-gallon carboy if that helps for context and would be happy to provide any additional details about my set-up!)