I prepared agar slants for yeast culturing, made a starter for a Vienna lager that will be brewed tomorrow and took inventory on grains and hops. Made the unwanted transition from Oktoberfest to a Christmas ale
Brewed my first neipa a week ago and I’m fermenting under pressure. @10 psi. When should I cold crash for transfer to serving keg. I’m fermenting in a keg as well. I just built a neipa off of what I had in hand with Brewfather but this will be my next brew for sure
I am on a neipa juicy ipa kick right now and was looking to brew one. Never brewed an ipa yet found Brewfather and built this one out looking for pointers on small changes or confirmation to boot this all together. These ingredients I have on hand and I’ll be using London ale III. Don’t know...