MidnightShift
Active Member
I have some questions about a porter that I am going to be brewing up this weekend. The recipe is:
6# of amber lme
1/4# black pantent
1/4# chocolate malt
1# 60L crystal
1oz centenial 60 min
1oz cascade end of boil
1oz cascade dry
My questions are what kind of dry yeast would be best to use on this, and would it affect the flavor if I were to add another 3# of amber lme? The recipe gives me a choice of 6# or 9# of lme. I was just wondering what effect adding more lme has on flavor.
Thanks for all your help.
By the way this is the first time that I have ever posted to any forum so please be gentle to a forum virgan!
6# of amber lme
1/4# black pantent
1/4# chocolate malt
1# 60L crystal
1oz centenial 60 min
1oz cascade end of boil
1oz cascade dry
My questions are what kind of dry yeast would be best to use on this, and would it affect the flavor if I were to add another 3# of amber lme? The recipe gives me a choice of 6# or 9# of lme. I was just wondering what effect adding more lme has on flavor.
Thanks for all your help.
By the way this is the first time that I have ever posted to any forum so please be gentle to a forum virgan!