morethanworts
Landlord.
I'm about to set this one off. I want it just over 5%, by the time the priming sugars are fermented out. It's going in this PB (with its unusually long tap) that gets a nice tight head. Make up your own jokes.
I have 1Kg of dark DME ready to go, but I'm trying to decide whether to simply add some cane sugar on top to get up to an OG of around 1.052, or to use part sugar and brew slightly short. I want some body in the beer, but it doesn't need to be like treacle.
Coopers recommend fermenting this at "21-27C" :shock: That sounds like Belgian beer temperatures to me. Anyone really doing it higher than 21C?
I have 1Kg of dark DME ready to go, but I'm trying to decide whether to simply add some cane sugar on top to get up to an OG of around 1.052, or to use part sugar and brew slightly short. I want some body in the beer, but it doesn't need to be like treacle.
Coopers recommend fermenting this at "21-27C" :shock: That sounds like Belgian beer temperatures to me. Anyone really doing it higher than 21C?