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Yeah - it's more about giving others an opportunity as I also have a barrel.
Recipe looks good to me! I agree about maybe some MO though. Is being a bottler likely to cause dramas at the comparison stage? I would probably plan to ferment as normal, CC it and rack into a cube to store cold until its ready for the barrel... However, thats obviously going to make it hard to test/compare before transferring to barrel? Guess i could always drop it off to someone to keg for me (or borrow a keg for a while).
im happy to build up from a split or reuse yeast cake. whatever works i guess.MO would add more maltygoodness compared to pilsner.Some more Q's:Strictly EKG or US goldings?Different sources of hops may have a potential difference in flavour...but the blending of the brews would smooth this out I guess.What about brewing method. Double batch (top up method) ok? or should stick to a single batch?
“Barrels are not air tight which is why i suggest a healthy slug of SO2 via Potassium Metabisulphite for anti-oxidant properties as well as anti-microbial.
If this goes well, I could easily see us getting a Hogshead with 20+ brewers involved...Edit - Title amended (sabc removed).