Bottled my keptinis today. Nearly black, from 100% pale malts. 5.2%. Quite toasty flavour, somewhat like “tyrkisk peber”. Nice, but not what I was trying to make. Need to try againpic.twitter.com/eca3HQ35b7
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That's very dark compared to a few I tried. What is not right about it?
Doesn’t have the depth of caramel flavour. I think I burned too much of the sugar to a crisp. Will be interesting to see how it matures
I have found the flavour changes over time a LOT. It's really a question of whether to stick drinking it young or see how it fully matures. Maybe try as a lager to focus on the caramelization without distraction?
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