Hi all,
Brewed up a weizenbock recently from GH's book, it says to condition at 12c. I used different yeast to the wyeast Bavarian wheat he has in his recipe, I used Munich wheat (lallemand) should I still condition at 12c or higher?
Thanks in advance.
Brewed up a weizenbock recently from GH's book, it says to condition at 12c. I used different yeast to the wyeast Bavarian wheat he has in his recipe, I used Munich wheat (lallemand) should I still condition at 12c or higher?
Thanks in advance.