I searched.... I am mashing some 2 row for a starter.. do I have to control the temp for fermenting the starter or can I just keep it at room temp? I have some washed s-04 thats been in the frig for 4 months and wanna see if it works...if it does an oatmeal stout will be brewed this week.
Originally Posted by Mikethepoolguy
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.