i have no idea why i left this so long
so its in a fridge running about 38 to 44 degrees with no real degree of accuracy for almost 3 years.
anyone have any predictions as to what it will taste like?
should i add some yeast to bottling to ensure some sort of fizz?
I seem to remember running this as a all grain with some small addition of crystal and amber malts to the original grain bill. I lost my note book for this though.
Im pretty committed to bottling even if it is a sour mess.
how much corn sugar should i use? for a 4.8 gallon brew.
any help would be appreciated
so its in a fridge running about 38 to 44 degrees with no real degree of accuracy for almost 3 years.
anyone have any predictions as to what it will taste like?
should i add some yeast to bottling to ensure some sort of fizz?
I seem to remember running this as a all grain with some small addition of crystal and amber malts to the original grain bill. I lost my note book for this though.
Im pretty committed to bottling even if it is a sour mess.
how much corn sugar should i use? for a 4.8 gallon brew.
any help would be appreciated