Thanks, think I am going to do a pilsner base, lightly hopped (just for bitterness), with a clean lager yeast. I'll have to formulate this weekend, not sure if I am going to do a small or full size batch. Maybe I'll do full batch and separate into smaller batches in the secondary for an experiment of dry seasoning to try different dosings.
Any experience with adding it to the secondary?
Secondary: Oktoberfest, German Pilsner, Double IPA,
In Bottles: Lucknow IPA clone, Rough Rider Brown Ale clone,
John Harvard Imperial Stout clone, Hoppy Amber, Witch's Brew (Habanero and Smoked Corn Small Ale), Porter, Dunkleweizen, Dry Stout, Irish Red Ale, American Maple Wheat Ale, Black Wit, Belgian style Wit, Belgian Golden Strong Ale
Kegged: IPA, Saison, Hoppy Brown Ale