So a "beer bar" in town thinks it's illegal to bring one of my homebrews or commercial beers to share with patrons/bartenders. I can't see this to be true since our homebrew club meets every month a does exactly that. This is the only bar I've seen have a problem with it others around are cool...
I'm brewing 13 gal. of lambic tomorrow and was wondering what temp you all like to mash at?
Grain bill
17 lbs pilsner
7 lbs wheat
8 oz malto-dextrin
Wyeast lambic blend and some dregs
I only have so much room in my fermentation chamber and to have a sour program you need a lot of them going at once. Is it ok to control the first two weeks then move to room temps for years?
