javierceras
Member
Hi,
I was planning to give a raw ale an oportunity (the third, actually...), but I have some doubts for the yeast to use.
Most recipes I have found use kveik (voss, lutra, etc.) and I have voss, but temps are quite low where I ferment so I am thinking about using US-05.
It will be a pretty simple no-boil ale, 95% pale malt, 5% melanoidin and then hop tea.
Am I missing something?
Any ideas will be appreciated!
thanks!
I was planning to give a raw ale an oportunity (the third, actually...), but I have some doubts for the yeast to use.
Most recipes I have found use kveik (voss, lutra, etc.) and I have voss, but temps are quite low where I ferment so I am thinking about using US-05.
It will be a pretty simple no-boil ale, 95% pale malt, 5% melanoidin and then hop tea.
Am I missing something?
Any ideas will be appreciated!
thanks!