Aussie Home Brewer |
| Posted: 08 Jul 2021 07:18 PM PDT I've got a Philly Sour in the fermenter about 4 days now, I was thinking of adding some fresh lemons/juice as I've got an overflowing lemon tree out the back. I've juiced some and have the juice freezing now. Would I just add the juice or some rind too or even while slices? Would I need to pasteurise it too? Lastly I was thinking of adding it on the last day before kegging, would that be a good time to do it? Thanks everyone! |
| Posted: 08 Jul 2021 05:40 PM PDT Has anyone tried it, either alone or with other malts? If used in a mostly barley-malt mash, is there any advantage in taste over flaked, unmalted corn? |
| Posted: 08 Jul 2021 04:31 PM PDT Fisher and Paykel 570litre stain less steel keg fridge. Can hold 5 kegs and a 6.8kg gas bottle Freezer section underneath. Includes 3 taps on door and 1 spare. Includes gas/3 flex beer lines and 3 sets of ball lock keg disconnects. Kegs not included $300 neg 0408226178 |
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