April 25, 2015 - 6:43pm
beer - flat or not
for those of you that have used beer as an ingredient (I'm thinking porter for a miche experiment), do you leave the beer out for a day to "flatten" it a bit or ..........?
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for those of you that have used beer as an ingredient (I'm thinking porter for a miche experiment), do you leave the beer out for a day to "flatten" it a bit or ..........?
and no I don't flatten it. I do bring it up to room temperature before opening and mixing.
Cheers!
I add it at room temp and freshly opened. Having it foam up and release a cloud of aroma is half the fun!
Let us know how it goes,
Cathy
left from the party yesterday, is also a good way not to waste it. The same with stronger spirits. :) :)
great, I've always added flattened overnight to my multigrain, but I'll try it fresh and room tempish, so I can enjoy a bit as well. tee hee hee
The beer foams up and s dun to mi in it is worth to put it in cold. Since I autolyse for a couple of hours for most breads, the beer comes up to room temperature over that time anyways - so no worries.about the cold and by then it is pretty flat too:-)
cold or warm, flat or not. My sample size is small, less than 10 loaves, but I haven't noticed any difference that I can attribute to these factors.