Im thinking of givin this recipe a try, cant get the low lagering temp though,the coldest i can get is in my basement (15C) but it might turn out ok anyway i guess. I tried the GordonT's la chouffe recipe and really liked it. Im a bit curious to why you dont use Ardennes yeast with this one? I thought that was the a'chouffe strain?
Anybody save yeast from primary to repitch for bottle conditioning? Am I crazy to consider it?
Its not crazy at all, it is pretty much standard procedure with belgian beers although I dont really know how much one would use so I have never had the guts to try it.
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