Basic


Vanbrewer 0 Shared, 2 Reviewed

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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).
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gooch48 on phillyhomebrew's wall - 24 February 2014 - 7:32 pm
What kind of yeast did you use for the retarded double IPA?
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