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Going nuts with brewing.
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Any one have experience with brewing with nuts? I was sitting at work when I had an epiphany. A baklava mead! I am going to try a small 1 gallon test batch of mead with vanilla, cinnamon, roasted pistachio nuts and perhaps 1/4lb of wheat malt.
But I have never before brewed with nuts, and I wonder if you guys have any pearls of wisdom to share. Should they be Raw? Roasted? Chopped? Whole? I have no idea.
From searching the net, I found no answers clear enough to satisfy me.
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