Anyone out there ever use sea salt in a brew? I'm not thinking about a Gose. I'm looking at trying to recreate a dark chocolate sea salt caramel. So I'm looking at a big stout. Pondering adding the salt in post fermentation, but I'm worried about it not dissolving completely. Anyone have any experience with something like this? Recommended dosage?
Cheers,
Mike
Cheers,
Mike
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