One batch into the "hobby", a dark Irish stout that is nearly half consumed already. Imagine that!
I have a desire to brew up a lighter colored stout, oatmeal, using apple cider in the mix, replacing some of the water. Would more than welcome any advice about a ratio of cider to water. I'm thinking two gallons of water (enough to steep the wort) and the balance in cider... have read that a yeast normaly used for wine or a campange might be best... even read one fellow saying he used a double dose... then there is the question of haze from the cider and the oats???
I have assembled the raw materials... still gleaningthe experience of other though.
Pretty much overwhelmed by the info you can get here and elsewhere on the internet.
I have a desire to brew up a lighter colored stout, oatmeal, using apple cider in the mix, replacing some of the water. Would more than welcome any advice about a ratio of cider to water. I'm thinking two gallons of water (enough to steep the wort) and the balance in cider... have read that a yeast normaly used for wine or a campange might be best... even read one fellow saying he used a double dose... then there is the question of haze from the cider and the oats???
I have assembled the raw materials... still gleaningthe experience of other though.
Pretty much overwhelmed by the info you can get here and elsewhere on the internet.