Hi guys, a bit of advice would be appreciated.
I’m making a Pilsner next, I have 4kg of Pilsner Malt and S23 yeast
What size batch can I make and what benefit would I get from reusing the Punk IPA trub? Will I get some of the almost 300g of hop flavour? Maybe I should throw the Salfager yeast in and ferment at 12 degrees anyway.
Thanks
I’m making a Pilsner next, I have 4kg of Pilsner Malt and S23 yeast
What size batch can I make and what benefit would I get from reusing the Punk IPA trub? Will I get some of the almost 300g of hop flavour? Maybe I should throw the Salfager yeast in and ferment at 12 degrees anyway.
Thanks