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OK, the next North Welly collaborative Brewday is well into the planning, after sampling Matthew's Russian Imperial Stout we've decided we all need something to cellar.
So it's 'Takeaway RIS', planning to get 15 litres each after chilling to take home and ferment
The hop & grainbills are all sorted, easy as it's a rebrew of Matthew's. But the next question is yeast.
There's been discussion on the various merits of SO4 Nottingham and S05
I discounted Windsor as it wouldn't attenuate far enough - is that valid ?
What's the opinion on yeast for an RIS ?
What a mammoth day !
Four of us each have 15 litres of RIS - hopefully all getting started now
Two with '05 and one each with SO4 and Nottingham
We've penciled in late January for the first taste - maybe this could be Wellington Anniversary Day if we want a get together ?