Recent content by forsberg

I think you'll find that the beer will turn out just fine. Especially a full bodied brew like an irish stout. Ideally you want to minimize your lag time, to discourage the wild-type yeast and bacteria, but as long as you use good technique, you should be fine. Let us know how it goes.

I'll give it a shot. Can't wait to try this recipe. Thanks for the suggestion.

I'm also looking for a steady supply of Roasted Rye. Any suggestions?