Microscopist
Well-Known Member
- Joined
- Jun 6, 2014
- Messages
- 169
- Reaction score
- 33
I'm using my elderflower yeast again - It worked well in the ginger saison but I didn't particularly like the brew - which was down to recipe not yeast as also did a batch with saison yeast.
I thought I'd try it with something a bit more robust -
1.8kg Pale maris otter
200g Crystal Rye
800g Brown malt
100g black malt
Mashed at 67C
Simcoe 20g 60min
Wakatu 10g 60 min
Bramling 15g 0min
Simcoe 15g 0min
9l, OG 1070
I've done a repeat of this with Burton yeast which is promising and maturing at the moment. The wild yeast version is fermenting in the workshop as I've learned from bitter experience that it basically makes nail varnish at anything over 15C. Now all I've got to do is wait and watch it bubble.
I thought I'd try it with something a bit more robust -
1.8kg Pale maris otter
200g Crystal Rye
800g Brown malt
100g black malt
Mashed at 67C
Simcoe 20g 60min
Wakatu 10g 60 min
Bramling 15g 0min
Simcoe 15g 0min
9l, OG 1070
I've done a repeat of this with Burton yeast which is promising and maturing at the moment. The wild yeast version is fermenting in the workshop as I've learned from bitter experience that it basically makes nail varnish at anything over 15C. Now all I've got to do is wait and watch it bubble.
