Definitely Hefe. You can probably get that in a keg in a week if you really wanted to. How about milds or bitters? There's an article in the recent BYO about session beers with some good recipes. All could be kegged and tapped pretty quickly.
wolfsden said:when you guys do a hefe what temp are you fermenting at? My last one was in the high 60's and i didn't get the flavor profile i was looking for.
When you guys do a Hefe what temp are you fermenting at? My last one was in the high 60's and I didn't get the flavor profile I was looking for.
When you guys do a Hefe what temp are you fermenting at? My last one was in the high 60's and I didn't get the flavor profile I was looking for.
That sounds tasty, which yeast do you use? And what's the acid rest add to the final beer? Do you decoct or infuse?
Wolfsden said:What is the key to the banana ester????
The caramel Macchiato stout sounds awesome. Have you done it before?
Enter your email address to join: