DrZ0b wrote:Ok, I've decided to take my chances and make the beer from a recipe and forget the kit.
It's going to look like the same recipe as above except 500g of LDME, 500g of wheat malt, 1kg of raw sugar and 500g of lactose (or something like that) and an ale yeast, hopefully lots of ginger and spices will ease the malty flavour.
The question I have now is do I need a heat pad or something to keep the fermenter at certain temp. or if I keep it in a cellar will the fermentation be enough on it's own?
Return to Cider, ginger beer, lemonade, wine, mead . . .
Users browsing this forum: No registered users and 8 guests