hey all. I am planning on brewing a slightly spiced winter warmer (partial extract). I was thinking orange peel and some spice to finish. My question is what temp should I shoot for for fermentation? I'm not trying to have a temp to high and give off the classic banana and clove however some of the clove would pair well. Do I keep temps cool and just add the spices to the fermentor? Thanks all
Open to some suggestions. Until now I've only used what comes with the kit. I'm planning on building my own. I don't know too much about the strains of yeast.
This is my Festivus ale. We enjoy it at the metal pole after the meal but before the airing of grievances and the feats of strength. It's based around JZs winter warmer. 6gal @ 65% efficiency 18.00 lbs Maris Otter (you could sub MO extract for the MO and 2row) 2.00 lbs 2-row 1.00 lbs Carabrown 12.00 ozs Crystal Malt - 80L 4.00 ozs Black Patent Malt Fuggles @ 60 min to 30ibus West Yorkshire yeast at 64F 0.50 tsp Cinnamon Powder 01 mins Boil 0.25 tsp Ginger Root 01 mins Boil 0.12 tsp Nutmeg 01 mins Boil 0.12 tsp Allspice 01 mins Boi
Whew, that's a huge grain bill for 6 gal! Sounds like a great recipe though, nonetheless. I may have to give that one a try in the near future. That'd be a good 'night-capper' beer
Considering it an early spring warmer never know how long it's going to stay cold haha. And decided to brew with wlp005 for any interested.
