I am quite new to brewing but just bought a keg and wanted to give krausening a try. Sadly I don't get the komplicated formulas I've read and the most basic ones that seem to be quite common seem to leave out some important factors.
So if some nice person would be willing to either take my numbers and calculate it for me with an explanation or give me a link to some stuff that might help a Medium smart brewer?
Would be awesome and super nice!
The Beer!: Ipa
9,5 L (into fermenter)
Ferment temp 20C
Carb Level 2,5
Just tell me if you need more factors...
Is it better to take out the krausening wort in the beginning of the boil or after all the hopping? I am not going to be adding any extra yeast by the way.
Thanks! And don't to be afraid to comment my spelling... I am from sweden and want to get better.