Hey everyone,
I plan on brewing my first all grain brew soon and had some questions. I want to brew a smoked porter and I wanted to know, how do you know if you need an acid or protein rest, and what would be the optimal temperatures for brewing a darker beer such as a porter.
Cheers!
I plan on brewing my first all grain brew soon and had some questions. I want to brew a smoked porter and I wanted to know, how do you know if you need an acid or protein rest, and what would be the optimal temperatures for brewing a darker beer such as a porter.
Cheers!