I'm going to split the wort into 2 fermenters, using a different yeast strain in either fermenter to compare flavors. First strain is Imperial's Stefon and the second is Wyeast 3068. Adding a Ferulic Acid rest (http://beerandwinejournal.com/german-wheat-beer-iii/) prior to acidifying the mash with lactic acid; Bru'n water identifies pH of 5.7 with mineral additions alone, so I will play off that first and then add 0.5mL/gallon of lactic acid to get final mash pH of 5.4. The only problem with ...
Clone Of Vetefasen