liquorice

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Colonel Porter

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Nov 28, 2011
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Folks,
I understand that liquorice acts as an emulsifier in beer and helps to maintain the head. The non-fermentable sugars and complex flavours also help to 'smooth' the mouth feel.

Q) how much of which 'form' do I add to a 40 pint brew?
Q) am I better off with extract /root etc. I understand that root carries risk of brew infection.

Any experiences welcomed

Colonel P.
 
I dropped a stick of root in and it went shooting out of the air lock. Lucky I did not get contamination but in future I will split beer on secondary ferment to demijohns and just play with 4.5 litres with each thing added not whole 25 litres.
 

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