Spent 45 days fermenting/lagering at 38 degrees. Currently bottle conditioning. Another 10 days to go... which is good because I procrastinated on making this batch and I have completely finished the Batch 16 Octoberfest, and the "Moose Drool" microbrew I brought back from Wyoming.
Batch 18 is currently in the bucket, waiting for the yeast to start growing.
Batch 19 ingredients are on my desk waiting for the maple sap to be flowing.
Beer brewing, wine aging, whiskey fermenting, soda pop carbonating. Talk about it here.
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