I must do this one again - can't remember which hops were I used but it was about 7.5% rye with the rest of it spit between maris otter and lager malt. Yeast was US-05.
Brewing Hoppier Sours for Aging: Barrels of Rings
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This is the first in a series of posts each covering an aspect of brewing
mixed-fermentation barrel-aged beers where my opinions have changed
significantly...
1 week ago
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