tasteslikechicken
Member
Not having brewed in a decade or so I am intrigued by these three relatively new time saving developments. When I left the scene BIAB and no-chill were rare or unknown (at least to me) and dry yeasts were sneered upon.
Now that I'm getting more serious about finally getting back into brewing I am drawn to this simple combo. Is it really that easy to produce good everyday beer this way? At least as a starting point, it seems the way to go.
Now that I'm getting more serious about finally getting back into brewing I am drawn to this simple combo. Is it really that easy to produce good everyday beer this way? At least as a starting point, it seems the way to go.