KFH
Well-Known Member
I just had a rather odd idea, and figured I'd post it here and see what happens.
I want to try making a typical, run-of-the-mill hefeweizen, with a slight twist: I want it to be as dark as possible with minimal impact on flavor.
Is this possible, or am I just slowly going mad?
I want to try making a typical, run-of-the-mill hefeweizen, with a slight twist: I want it to be as dark as possible with minimal impact on flavor.
Is this possible, or am I just slowly going mad?