Originally Posted by Jamie_K
Thank you sir. We haven't tried doing a roggen yet either. Definately give the brown porter recipe a go, it's a crowd pleaser. We were looking for you in Philly.
I'm ordering rice hulls to use in my roggen next time. Damn slow runoff last night, that rye is gummy and definately slows down the sparge. Beer was very actively fermenting this morning though. Had to bring the carboys in the house, shop is just to warm right now.