2.Grind wheat malt once, then grind again with other grains
3.Mash at 150-152 to keep body light
4.90 min boil to enhance caramelization
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Comments
Two thumbs up for the organics but what about the yeast?
3/12/2013 1:06:11 PM
Sorry, I haven't finished entering this, complete recipe will follow.
As for organic yeast, I have not seen this available, however I don't think the yeast culturing uses any chemical processes that we should be worried about. Or does it? Malt and hops are a different story.
3/12/2013 1:13:24 PM
Got it. That's a good question about the yeast. I don't think they use any special chemicals, but I know they have to periodically feed the yeast so it will populate and stay alive...I wonder if they use sugar from malted barley or something else. Interesting thought...
3/12/2013 1:39:09 PM
What temp are you fermenting at?
3/13/2013 5:00:47 PM
Fermenting around 60-62 degrees. Yeast started chugging along in about 24 hours after pitching.
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https://brewgr.com/Media/img/mug/11_d.jpg
https://brewgr.com/Media/img/mug/11_t.jpg
Two thumbs up for the organics but what about the yeast?
3/12/2013 1:06:11 PMSorry, I haven't finished entering this, complete recipe will follow.
3/12/2013 1:13:24 PMAs for organic yeast, I have not seen this available, however I don't think the yeast culturing uses any chemical processes that we should be worried about. Or does it? Malt and hops are a different story.
Got it. That's a good question about the yeast. I don't think they use any special chemicals, but I know they have to periodically feed the yeast so it will populate and stay alive...I wonder if they use sugar from malted barley or something else. Interesting thought...
3/12/2013 1:39:09 PMWhat temp are you fermenting at?
3/13/2013 5:00:47 PMFermenting around 60-62 degrees. Yeast started chugging along in about 24 hours after pitching.
3/21/2013 8:45:34 PM