Mash at 152°F (67°C) for 1 hour. Knockout at 56°F (13°C) and ferment at 58°F (14°C) for 3 weeks or until complete.
The post Coda Brewing Co’s Chanterelle De Garde appeared first on American Homebrewers Association.
Mash at 152°F (67°C) for 1 hour. Knockout at 56°F (13°C) and ferment at 58°F (14°C) for 3 weeks or until complete.
The post Coda Brewing Co’s Chanterelle De Garde appeared first on American Homebrewers Association.