I'm getting ready to start my next batch this weekend and am planning on a blonde ale which I will split in two after primary fermentation. One half will become a blueberry blonde and the other will be a raspberry blonde. I want to add the fruit to the secondaries, but I'm not sure about what...
Working on my first brew: AHS Texas Bock (extract). Instructions say to pitch yeast at room temp and wait for fermentation to begin. Once that happens, it says to slowly reduce the temp down to 50-55 degrees F going at a rate of 1 degree per hour. I've got an extra fridge for fermentation...
