4444244
Active Member
- Joined
- Jan 6, 2014
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- 38
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- 3
Hello all,
As the title says, just 2 questions - based on malt extract brews.
1. When adding the final hop addition at 'flame out' to steep and get aroma/flavour, how long should these hops be left in and should I remove all previous hop additions at this stage.
2. If making a smaller batch of beer, lets say 20 to 25 pints - I will obviously decrease all ingredients by a certain percentage. Should I do the same with dried yeast or just still add an entire sachet
(Reading back this could be counted as 3 questions, I'm sure you don't mind):whistle:
Thanks in advance!
As the title says, just 2 questions - based on malt extract brews.
1. When adding the final hop addition at 'flame out' to steep and get aroma/flavour, how long should these hops be left in and should I remove all previous hop additions at this stage.
2. If making a smaller batch of beer, lets say 20 to 25 pints - I will obviously decrease all ingredients by a certain percentage. Should I do the same with dried yeast or just still add an entire sachet
(Reading back this could be counted as 3 questions, I'm sure you don't mind):whistle:
Thanks in advance!