I just wonder why anyone would brew that much at once, unless going commercial? I'd rather brew an entire batch and get it fermenting, then use what I learned from that - OG vs target OG, efficiency, etc and maybe modify the recipe a bit and brew again a few days later. Frequent brewing=more fun.
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I've brewed: Oktoberfest, Alaskan Smoked Porter, Rochefort 10 trappist, "Reverend Desmond" trappist, DFH 90 clone, Sam Smith Oatmeal stout,Fat Tire Amber, Dave's Double Dog IPA, Leffe Blonde CLone (didn't work).
What I want to brew (so I don't forget): Fullers London Porter, "Desiree's" Cream Ale, Grimbergen red, SA Imperial Double Bock, Marshalls IPA, MacEwan's Scotch Ale
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