I posted a full on gruit version of this recipe the other day, and wanted to see what people thought of the hopped version.
One major question is should the herbs be left in the for the whole lagering process? I can get the fermenter to 50-55 degrees pretty easy, but figured I'd want the tank "clean" so to speak for this. So I was considering adding the herbs in primary fermentation.
Anyhow, recipe is here:
Primary: Wet Hop American Hybrid (San Fran Lager yeast)
Secondary: Neo-Kriek, Sour Stout, Holiday Spiced Cyser, Mango / Peach Ghost Pepper Cyser
Bottled: None ;_;
Kegged: None ;_;