la_zonon
Member
I have just been reading up a little on flor yeast.
I work at a homebrew store, which carries flor yeast.
I've been thinking about trying it out in the realization of a beer.
Is this a totally imbecilic idea?
If not, are there any suggestions as to how it could be intelligently incorporated into a particular style and/or recipe?
I work at a homebrew store, which carries flor yeast.
I've been thinking about trying it out in the realization of a beer.
Is this a totally imbecilic idea?
If not, are there any suggestions as to how it could be intelligently incorporated into a particular style and/or recipe?
