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re: Homebrewing: In-Process Thread
Posted on 8/14/13 at 10:22 am to BugAC
Posted on 8/14/13 at 10:22 am to BugAC
They were never able to get that crisp, dry finish. Stayed sweet the whole time. I want to say I used Wyeast 1007 for the last one and fermented it around 59 or 60 and still somehow came out with some mild esters. I want to say I used this grain bill and hop schedule for both of them.
1
Posted on 8/14/13 at 10:37 am to BottomlandBrew
quote:
never able to get that crisp, dry finish. Stayed sweet the whole time.
That was my concern with using strickly munich and vienna. I actually thought about pilsner malt. Maybe i'll do either a maris otter base or 2 row, with a little munich/vienna. Cut the percentages down and get rid of the crystal malt.
Edited original recipe
This post was edited on 8/14/13 at 10:52 am
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