Thanks for your replies guys. I'm gonna do a kolsch style using what I have and can get easy, lager malt, carapils and munich, plus tettnang hops I have.
As for the yeast I'm going to 'try' a mangrove jack workhorse which I also have, it apparently can do the job at 18c. Its all an experiment so I will see what happens again! When I'm feeling flush I will buy some liquid yeast for another batch.
Planning - Cascade DIPA, Anniversary Saison, RIS
Fermenting - NZ Pale
Conditioning - Ruby Mild v2
Drinking - Czech Pilsner, Sour Rye Saison, Ruby Mild, Red Jester, Witbier
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- Location: Durham, UK.