Chuckus95
Well-Known Member
I'm brewing a 10 gallon batch of Blonde Ale this weekend. Half of the batch I am going to ferment with US-05 or 1272 (haven't decided which yet). With the other 5 gallons, I am going to ferment separately and then after primary split it into two 2.5 batches: one will have apricot and habanero in secondary and the other will have blueberry and thyme. I'm inclined just to use US-05 or 1272 in the second five gallons given that they are fairly neutral and will let the fruit/spice/vegetable shine.
Does anyone have any other suggestions. This is the first time that I've done a fruit/spice/vegetable with such a light base and would appreciate any thoughts.
Thanks.
Does anyone have any other suggestions. This is the first time that I've done a fruit/spice/vegetable with such a light base and would appreciate any thoughts.
Thanks.