ATTN: MAD FERMENTATIONIALISTOWTFBBQ,
WE HAVE PROCURED THE CORRECT MALTS AND HOPS.
Well sort of, we used German Munich, and instead of Pils we used Munton’s extra-light. The other guy is using Munton’s Light.
The yeast I’m using is the Belgian Strong (Wyeast 1388), Travis is using a triple (white labs 500).
For cherries I’m going to try to get locally grown cherries if the farmers market is still open – we have a place up here. I may also add a maraschino cherry for color and to ensure my liver is good and fucked. 😉 I dunno what Travis is doing, but you asked to be posted if anyone attempts this so here we go.
I think the tab so far is $50, I’m hoping it’s worth it. I’ve got to get this all-grain thing going – it would have been half the price (Dingman’s Pils @ 1.6 Lov crushed is $1.70/lbs). Do you use the outdoor burner or a stove top to mash?