- Feb 10, 2016
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No prob! And I encourage others to jump in, but I'd recommend anything fairly flavorful, and non-lagered. A few options along those lines would be Bitters, Brown Ales, Porters, Irish Reds (tis the season), Wheat Ales (particularly with fruit), or if you want something lager-y, I'd do a California Common, Kellerbier, or Schwarzbier using (very specifically) Lutra Kveik, since it works well even with minimal temp control (read: probably your setup)THANKS.
What do you suggest I try next on the difficulty scale as my 2nd batch?
As I like all beer, whatever I brew< i'll drink -- if it's drinkable.
For sours, if you have some time on your hands and want to go straight into the deep end without making garbage, you can grab some SourPitch, make some wort (but don't boil it), pitch maybe a .5-1 g per gallon (if you don't have a .1 or .01 g scale...maybe get one first), wait like 48-72 hours, then boil and hop it, ferment it with Lutra or US-05 or something forgiving, et voila. I've included one such example that I'm brewing literally today. Toss in like 12-16 oz of (thawed, room temp) frozen fruit, like ten days in, and then wait like another 7, then bottle to 2.5 vols using this calculator
The recipe's for 1.25 gallons, so cut everything down to 80% if you want a flat gallon
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