yeast nutrient, (Irish moss if you want a somewhat clearer hefe), Cool the wort as fast as you can.
Give it two/three weeks to ferment and settle, then enjoy.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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