olllllo said:This is my first non-beer brewing experience. Are you bottling with 22 oz'ers and crowns or some other situation? Letting then carb or keeping it flat?
My first impression is that I'm going to rack to a keg and break in my newly acquired Blichmann Beer Gun. If I wanted to keep it flat, what would I use to kill off the yeast?
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Haven't made up my mind yet if I'm going to keg or bottle. SWMBO is already hammering me to sweeten it up a bit and if I do that, then I'll keg it. Actually, I think I'll keg 1/2 and bottle 1/2. Keg sweetened a bit for her and corn sugar carbed non-sweetened for the bottles. Probably 12oz; my 8oz glass out of the fermenter I've been sipping on already has given me a pleasant buzz. 22oz would be kind of a lot to consume in one session unless buzz was the objective.
Going to try nottingham next to see the difference in how it comes out.