Fish13
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http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1499
I am about to brew this again this weekend with 1056 yeast and i am wondering if a protein rest at 58 degree's for 15 minutes and then 60 minutes at 68 degree's would improve it or possibly over complicate it?
I have changed it this time to 1kg of vienna and no dextrose. Change of yeast so many changes so i might aswell go the whole hog.
Anything else i should change?
I am about to brew this again this weekend with 1056 yeast and i am wondering if a protein rest at 58 degree's for 15 minutes and then 60 minutes at 68 degree's would improve it or possibly over complicate it?
I have changed it this time to 1kg of vienna and no dextrose. Change of yeast so many changes so i might aswell go the whole hog.
Anything else i should change?