BeerSmith™ Recipes and Web Editor
EvanShepard 10 Shared, 0 Reviewed
peas_and_corn on BeerSmith's wall
- 4 July 2014 - 1:05 pm
Why the eight hour rest in your scottish stout recipe? Typically long rests are for people who want a sour mash but that doesn't seem to be what you are doing here.
mmmooretx on BeerSmith's wall
- 11 March 2014 - 3:06 pm
Question on your Saison de la Place. Ingredients indicate Lactic Acid in Mash (60 min.) but Notes indicate Lactic acid added after keg conditioning. Question did you do both or just after keg conditioning? I am going to modify slightly using Szechuan peppercorns that have a lemon overtone (maybe double yours).