Search results

Ahh right haha, gotcha. I'm from Denmark and the most popular yoghurt product here is called A38 and is fermented with a Lactobacillus acidophillus strain. So I was confused lol

Fermenting with A38 sounds interesting. So no yeast, just bacteria? How do you get alcohol then?

That sounds good! Let me know how the next batch turns out, and would be awesome if you could share you recipe!

But, yeah, I don't want it too sweet, some I'm curious what you think with the changes I just mentioned.

Thanks for the suggestion! It's actually more of partial mash, guess I should have written that instead. Also, I realized I put the amount of DME way wrong, it should've said 2.5 kg (5.5 lb.). Does your point still stand?

Never heard about this, no. Maybe I should try that one next! Thanks for the tip.

That looks good actually! Unfortunately, Wakatu hops are not available here at the moment.. I guess I could swap them for Amarillo or something?

First time trying to make my own recipe and could use some help, especially with the hop schedule. Would like to hit around 40-50 IBUs. OG: 1.060 - FG: 1.015 Fermentables 12 lb (5.5 kg) extra light DME Specialty grain 1 lb. (454 g) Munich malt (around 10°L) 8 oz (227 g) crystal malt (40°L)...