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Taken from this site:
So here's a new experiment: an amber ale with only home-toasted grains. Referencing this site on home roasting grains,
I roasted 1 pound of Gold malt, and one 1 pound of Amber malt. Here's the grain bill:
I just brewed my first batch of beer (extract shot at a witbier). When I bottle it I want to wash the yeast (wyeast forbidden fruit)and start another batch in a few weeks. So, I like variety. I know the yeast is high in esters :ban: and tends to smell like bananas. I'm looking for a...