« on: May 25, 2011, 11:05:12 AM »
This might be enough kegs. Skotrat's barn...
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My weissbier should be done fermenting this weekend....so I am thinking roggenbier with that nice yeast cake of WY3333. Unfortunately, I am out of rice hulls.
Yup, same experiences. Just checking.
How do you adjust the hops compared with a 2-row/pale-based version? Or do you just like the balance with the increased malt flavors?
Denny - I may brew this recipe on Sunday. I'm trying to get one last session in before child #3 arrives.
I've got a long list of bottling, kegging, brewing, etc. for the weekend, so we'll see.
If I get it brewed, I'll post back eventually on the results.
Will that product be available online? Appears the website is saying June 4th. I have used the D2 candi syrup and liked the product. I made a Dubbel with it.
Jamil says pitch at ferment temps, and Chris White says it is ok to pitch warm and then cool to ferment temps.
Personally, I would calculate the SG and go with that. If it's an extract batch, the OG will be pretty close to whatever you calculate, even using steeping grains.