Festbier was brewed up over the weekend, and the ferment is starting out strong and holding in the low-mid 60°s. gonna let this one ride into the second week of November before racking to a keg.
LBBP Wheat is getting near kegging time. it has stopped smelling like sulfer, so the yeast are just about done with their work. little do they know, but a new dunkle
LBBP Wheat is getting near kegging time. it has stopped smelling like sulfer, so the yeast are just about done with their work. little do they know, but a new dunkle