Who knew the feelings one gets when they imbibe can be limited with the following process?
One teaspoon of Active Dry Yeast (this stuff) per beer, right before you start drinking. Pro-Tip: Mix the powdered yeast with yogurt to make it tolerable.
Read the rest HERE
Wanted to keep everyone up to speed, so here we go.
Last time, I reported incorrectly that the Belgian didn’t finish fermenting. We later learned that it was because we concentrated the beer too much and we were getting a false gravity reading. The two variants got bottled on April 6th. Keep an eye out for red and orange caps.
The wheat beer fermented beautifully and got bottled along side the Belgian. Both beers will be ready for consumption after Easter. You’ll be on the lookout for gold (or perhaps organge w/ an ‘A’ written on them) and yellow caps.