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Old 01-22-2012, 11:23 PM   #21
Tall_Yotie
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I conditioned this for a while, after 3 months it was getting really nice, 6 months amazing. this was room temp though, as I don't have a "cellar" set-up.
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Old 01-23-2012, 03:37 AM   #22
BenedictusDeus
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Originally Posted by Tall_Yotie View Post
I conditioned this for a while, after 3 months it was getting really nice, 6 months amazing. this was room temp though, as I don't have a "cellar" set-up.
Great, thanks for the quick response.
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Old 09-29-2013, 03:15 PM   #23
ultravista
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Any updates to this recipe?
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Old 05-03-2014, 07:22 AM   #24
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Originally Posted by axp View Post
I'm very new to this... when do you use the invert sugar? Is it during the boiling or in the mash process?
I would honestly recommend adding the sugar later. It just needs to dissolve but can get burnt to the bottom of your kettle. 5-10 min before flame out works better for me on adding sugar.
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