I'm going to make an Imperial Stout with an ABV somewhere around 12-14% I'm thinking about using Wyeast 1028 London Ale, 1728 Scottish Ale or maybe 1084 Irish Ale. Which one should I use????
Found a recipe for a Flanders Brown that I want to try it calls for ale yeast and special bacteria? Any suggestions on what the special bacteria could be? Thanks for your time.
I was thinking about making a honey lager with elder berries. Anybody ever used elder berries in their beer? If so how is or was it. I am also open to suggestions as far as another possibility for a flavoring of some sort.
Just curious if anybody has used either grapefruit or huckleberries as a flavoring for their beer. And if they have had positive results doing so.
Thanks