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Beer Recipes / Re: recipes for 23C. Oud Bruin
« on: July 29, 2016, 12:23:39 AM »
This is way off topic, but I'm curious: what's the story behind your login name? Is it as o vinous as "same difference?"
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Another thing to watch out for is bitterness. Because the final beer is so dry, excessive bitterness really sticks out. I wouldn't go over 25 IBUs.
Pitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.
I find 3711 too bland at cooler temperatures for my tastes.