Its a long weekend - and no kid's sport either - so plenty of time for a brew.
So I'm planning a nice winter porter. Looking at Fullers Porter in Wheelers book:
4.2kg pale malt
665g brown malt
555g crystal malt
110g choc malt
Sounds delicious. But what yeast should I use? I've got some 1968 at home from an ESB I did recently, and since this is fullers recipe it might make sense to use this ... but then Fullers aren't the only ones to make a porter. Jamil has a porter recipe in his book (based on Taddy Porter) and its almost identical, and I bet Sam Smith isn't using Fuller's yeast. Any suggestions?
So I'm planning a nice winter porter. Looking at Fullers Porter in Wheelers book:
4.2kg pale malt
665g brown malt
555g crystal malt
110g choc malt
Sounds delicious. But what yeast should I use? I've got some 1968 at home from an ESB I did recently, and since this is fullers recipe it might make sense to use this ... but then Fullers aren't the only ones to make a porter. Jamil has a porter recipe in his book (based on Taddy Porter) and its almost identical, and I bet Sam Smith isn't using Fuller's yeast. Any suggestions?