Mash grains at 154 °F (68 °C) for 60 minutes. Add lactose to kettle before running clear wort into the kettle.
The post Korova Cream Stout appeared first on American Homebrewers Association.
Mash grains at 154 °F (68 °C) for 60 minutes. Add lactose to kettle before running clear wort into the kettle.
The post Korova Cream Stout appeared first on American Homebrewers Association.