TheEvilPenguin
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- Joined
- 16/2/10
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Hi,
This weekend I pulled out my old fermenter and had a go at a hopped extract kit I had lying around (a Coopers english Bitter). I forgot about temperature ranges for fermentation, and lets just say the fermentation was a little vigourous. I have a 40L stockpot coming in the mail, but I'm not set up for any kind of boiling yet so it's pretty much extract or Fresh Wort kits.
I have my eye on the Type 4 FWK from Grain and Grape, and I'd like to use a Saison yeast (or any other high-temperature yeast). Does anyone have any advice on kit/yeast choice or any additions I won't have to boil (other than maybe 5L boils)? Most of the information I've found are either full-grain recipes or require larger boils than I can do.
Any advice is appreciated (including pointers to information I may have missed on the forums).
I'll be stopping by G&G on the way home tonight so I can pick up anything then.
Thanks
This weekend I pulled out my old fermenter and had a go at a hopped extract kit I had lying around (a Coopers english Bitter). I forgot about temperature ranges for fermentation, and lets just say the fermentation was a little vigourous. I have a 40L stockpot coming in the mail, but I'm not set up for any kind of boiling yet so it's pretty much extract or Fresh Wort kits.
I have my eye on the Type 4 FWK from Grain and Grape, and I'd like to use a Saison yeast (or any other high-temperature yeast). Does anyone have any advice on kit/yeast choice or any additions I won't have to boil (other than maybe 5L boils)? Most of the information I've found are either full-grain recipes or require larger boils than I can do.
Any advice is appreciated (including pointers to information I may have missed on the forums).
I'll be stopping by G&G on the way home tonight so I can pick up anything then.
Thanks
