fortyseven
Active Member
I'm interested in the OP's, and everyone else's, quart to lbs ratio and mashing / sparging technique, since the recipe does not specify.
Also, how long did it take to completely ferment out? Was it a quick one? or did it take some time to get down to the FG?
Also, how long did it take to completely ferment out? Was it a quick one? or did it take some time to get down to the FG?