I added 1/4 lb of granulated sugar during active fermentation this week and got an overflow. Normally I wait until the fermentation subsides more to avoid this issue.
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Grodziskies are smokey, but not sour.
kramerog do you think it didn't develop well because of the temperature and temperature swing? RIS is typically a good style to cellar.The life of a RIS is limited by the disappearance of roasted malts. Strong Belgians, barleywines and old ales aren't limited in the same way. I don't know if it is because of my warmer temperature, but the RISs become smoother and than they begin to fade.