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Discussion Starter · #1 ·
I would like to make an extract of Guiness stout, but I'm at a loss as where to even begin the process, I know the normal route is to take the draped flavor ingredient and soak it in alcohol in a sealed container...but it's a liquid...and already contains alcohol. Would a reduction be more along the lines of what I'm looking for? Or would i need to do an extract of the malted hops and barley used in the beer to attain the desired flavor?
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