cinnamon and apple. Seemed to make sense at the time.
Ginger has started to ferment pretty slowly but fermenting all the same.
drsmurto wrote:My stocks are running low - very tempted to see what some light crystal malt (mentioned in the original recipe) would do. 500g would be overkill in a beer but all that residual sweetness may be the final touch i need to make this the winner it almost is.
Cheers
DrSmurto
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