Making a NE IPA right now, with dough-in at 40C with bread yeast and sugar, added boiling water with SMB to raise to 62C after 10min. Adjusted ph with 4:1 CaCl to gypsum, and about 3% SG. The wort tastes really good, I'm inclined to believe it makes a difference.
Sent from my iPhone using TapatalkStatistics: Posted by bjanat — Sat Nov 05, 2016 8:58 pm
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