Recent content by TheSkinFlautist

While reading this the term "enzyme malt" suddenly made sense to. How about a relative handful of that? I was thinking honey malt as well to retain some honey character?

I am a lover of all things ginger, especially ginger sodas, and as such I have begun experimenting with a few recipes of my own. Alcohol is not a focus of this recipe and in fact I would prefer to limit the final volume to no more than 4%. The primary fermentation will be carried out with a...