Everything posted by Shrike
Thanks for the responses, folks!
Long time reader, first time poster. I'm not a brewnewb, but with only about seven batches under my belt I am by no means seasoned either. I'm looking at picking this recipe up because it sounds so damned tasty. But to my inexperienced eyes it seems like a LOT of malt for the LBK. Should I assume that keeping the fermentation temperature at the recommended low end - 65 degrees - is critical in order to keep this from rabidly foaming out of the lid?