MPLS_Brewing
Member
- Joined
- May 1, 2022
- Messages
- 20
- Reaction score
- 2
My current brewing process is once a month, making a 5-gallon batch. I lean towards dry-hopped beer with fruit and sour flavors.
How do you maximize creativity and variety in your batches? I'm also curious about doing secondary fermentation additives, such as natural fruit flavor or dry-hopping. Any input would be appreciated.
A preemptive thanks!
- One thought to start the thread is to take the primary batch and splitting into 5 1-gallon secondary experiments.
How do you maximize creativity and variety in your batches? I'm also curious about doing secondary fermentation additives, such as natural fruit flavor or dry-hopping. Any input would be appreciated.
A preemptive thanks!
Last edited: