Timeline for How will this beer turn out?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 20, 2015 at 10:05 | vote | accept | Jacob | ||
| May 20, 2015 at 10:00 | history | edited | Pepi | CC BY-SA 3.0 |
response to good comment
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| May 19, 2015 at 15:19 | comment | added | Denny Conn | It is a common myth that Belgian yeasts like warmer temps. If you read "Brew Like a Mionk" you'll find that most Belgian breweries start the yeast in the low-mid 60s and let it rise after the bulk of fermentation is done. | |
| May 19, 2015 at 10:03 | comment | added | Jacob | I'll see how this one goes, I had a sneaky taste after I measured the gravity and it wasn't great but wasn't horrible. I'll just chalk this one up to a learning experience. Thanks. | |
| May 19, 2015 at 7:10 | history | answered | Pepi | CC BY-SA 3.0 |