BackAlley
Well-Known Member
- Joined
- Mar 20, 2013
- Messages
- 289
- Reaction score
- 22
I've been really wanting to try this blend that JZ raves about. Wyeast says it creates some cherry flavors and I thought that might go well with a big chocolate (but not roasty) stout.
What do you think? Also, I'd prefer to keep some body and mouthfeel. Is that even possible with the bacteria if I mash high or go with some dextrin malt?
My only sour experience is with lactobacillus in a Berliner weisse.
Sent from my iPhone using Home Brew
What do you think? Also, I'd prefer to keep some body and mouthfeel. Is that even possible with the bacteria if I mash high or go with some dextrin malt?
My only sour experience is with lactobacillus in a Berliner weisse.
Sent from my iPhone using Home Brew
