starrfish
Well-Known Member
grinding my grains for an oatmeal porter.
Brewing a Faux Urquell using pilsner malt, hallertau and dry hopping with saaz. Yeast is Papazian's hybrid Cry Havoc fermented at the lower end of the ale temp range and mashed at 149 for some crispness.
Should be a nice lawnmower beer in May.
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