I'm trying something new (for me, anyway), I want to make a Porter that is a little hopped up and fermented with the White Labs San Francisco Lager yeast. It's attenuation sucks, 68%, so I was thinking og taking down the last 10 points or so with something like a kolsch yeast. Any ideas?
Starting with a lager yeast and finishing with an ale?
- Thread starter Budzien
- Start date
