Bruno here on this forum, braun hefe everywhere else. Got it thanks for clearing that up.
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IMO it is better to take out a portion of the slurry - heck, it only takes a minute to dump in clean, sani mason jar, and measure out the appropriate amount. Also, the bruno hefe - the old yeast and protein hop resin on the sides if the fermenter - you dnt really want that to dissolve back into your beer. I think you make better beer by measuring out the slurry and pitching into a clean fermenter.
how about something that is about 3 pounds each vienna and munich 20l then throw in a little 60l crystal/5gallons should come in just under 3%
Are we talking low alcohol or low calorie or both?