Q Are pitching rates similar or different for “wild” type cultures (Lactobacillus, Brettanomyces, Pediococcus, etc.) to that of typical ale yeast? Scott Rylie Via Facebook A Pitching rates for wild yeast and
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This porter has an unusually heavy body/mouthfeel from the use of a high percentage of unmalted grains, and a nose that accents hints of coffee and caramel. Chocolate dominates the flavor with just enough hops to prevent the finish from being too sweet.
The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.
Moving wort and brewing liquor around your brewhouse can be as easy as flicking a switch. See how adding a pump to your setup can save you hassle.