TipsySaint
Well-Known Member
Hey Guys,
I'm looking for a good style to push the limits of on the cold side. I want to make 10 gallons of hopped wort and then divide into two fermenters and make two totally different beers. Leaning towards a wheat right now, just because you can do so much with various adjuncts.
Any thoughts are welcome.
I'm looking for a good style to push the limits of on the cold side. I want to make 10 gallons of hopped wort and then divide into two fermenters and make two totally different beers. Leaning towards a wheat right now, just because you can do so much with various adjuncts.
Any thoughts are welcome.