I've got time, and space in my fermentation chamber, and am going to do a ~1-gallon batch. Fermentation chamber is at 70 F, and for that temperature I have packs of London, Verdant, Munich Classic, and Abbaye. Malt and hop selection should not be limiting factors based on what I've got in my garage and freezer.
I've already got a milk stout and two NEIPAs bubbling away.
So what sounds good? Maybe a dubbel? A Hefeweizen, but with spelt? (Hefespelten?) ESB?
I've already got a milk stout and two NEIPAs bubbling away.
So what sounds good? Maybe a dubbel? A Hefeweizen, but with spelt? (Hefespelten?) ESB?
