MadMarty911
Well-Known Member
Well gents I just finished bottling my Irish red after about 6 weeks in the primary. Tasted amazing if a bit watery but I'm excited for the final product. For batch 2 it's a coopers ( I think ) English bitter. Should I substitute the yeast with safale-04 I have? Also would a dark DME be better than regular sugar/dextrose? Thanks in advance!!