EkieEgan
Well-Known Member
- Joined
- Jan 19, 2016
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I am curious where everyones's thoughts are on mash temps with regards to big Russian Imperials...are lower mash temps, say 148 the norm because the beer will only ferment so low anyway, thus giving a sweet, chunky body? Also, if I wanted to get to 13%, which yeast would you go with? The last one I made, I used dry nottingham. Perhaps a yeast cake is truly the best option? I've heard of people using champagne yeast to finish it off, but I worry about how this would effect the overall beer.