+1 on oats an no sugar. My last saison had oats and rye and it was freakin' delicious. Belle Saison got it plenty dry.
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Practice the no chill method and ditch the quick chill thing all together- Im never going back.
Until you end up with a batch that reeks of creamed corn. Slow/no chill will almost certainly result in increased DMS production.
Does anyone know of a resource where I can input my on-hand ingredients and a list of suggested recipes will be generated?
And "cleaning and/or scrubbing bottles" is totally unnecessary, especially if you rinse them well after pouring and store them upside down.
no just a portion of the slurry.
use this to determine amount. http://www.mrmalty.com/calc/calc.html
174 ml, so about 3/4 cup. I didn't know mrmalty had the slurry calculator, thanks!
I guess the real reason why I'm doing this is to prove that I'm able to :-(
I'm trying to imagine living in a land that has ditches full of Cantillon bottles instead of Keystone cans. It must be ruff