theglasscarboy
Member
Hey there fellow brewers. I'm going to brew the "port-like beer" recipe from Randy Mosher's "Radical Brewing" this weekend, but I've run into an issue that doesn't seem to be addressed in the book. Here's the 2.5 gallon AG recipe:
6lb Pils
6lb Munich
1lb caramelized sugar
There is a step mash with long breaks around 130 and 162F to keep it sweet. Boil for an hour with an oz of Northern Brewer pellets, cool and pitch yeast. He suggests using liquid sherry yeast. After primary fermentation, you add some acid and vodka to bring the sherry "flor" to the surface.
The only liquid sherry yeast that I can find is White Labs WLP700 Flor Sherry Yeast. My concern is that in every product description that I've read, the yeast is "for use in secondary fermentation." Like I said, Mosher makes no mention of a different yeast for primary fermentation.
Does anybody have experience with this recipe or a similar one? Is it ok to use WLP700 for primary fermentation? Thanks a lot!
6lb Pils
6lb Munich
1lb caramelized sugar
There is a step mash with long breaks around 130 and 162F to keep it sweet. Boil for an hour with an oz of Northern Brewer pellets, cool and pitch yeast. He suggests using liquid sherry yeast. After primary fermentation, you add some acid and vodka to bring the sherry "flor" to the surface.
The only liquid sherry yeast that I can find is White Labs WLP700 Flor Sherry Yeast. My concern is that in every product description that I've read, the yeast is "for use in secondary fermentation." Like I said, Mosher makes no mention of a different yeast for primary fermentation.
Does anybody have experience with this recipe or a similar one? Is it ok to use WLP700 for primary fermentation? Thanks a lot!