drewski459
Active Member
Next batch will probably be a double or triple, so I'm looking to get some good ideas and would love to see some recipies that people have had good success with in the past.
My dubble just got done conditioning. Tasted awesome.
"Tasted"? Past tense? You mean it's gone ALREADY!?!
It also calls for Belgian Candi Sugar. I see Randy Mosher (Radical Brewing)now says the Belgian Candi is a waste of money as plain white or beet sugar (boiled to crystalize) will have the same effects. But the Salvation label itself from Avery indicates they still use it.
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