. . the hot thing is Kveik yeast that likes warm to hot temperatures and it was developed in Norway. Isn't Norway, um, like Northish? Wouldn't 80 F be a high summer temperature? Did they ferment in the kitchen with the oven door open?
I think I'd like a thread posting favorite extract recipes and brews that I might like too. So here's one:
Today I brewed "Edmond's"
I've brewed this a number of times, but this is only the second time with Challenger hops. It was excellent the first time which happened because East Kent...