Wed Feb 12, 2014 8:19 am
I am gonna give the BCS recipe a try sometime soon. JZ talks about fermenting with neutral yeast and then racking to secondary and pitching Roeselare blend. He also mentions primary fermentation with the Roeselare blend and doesn't mention transferring to secondary. Isn't the racking necessary for something that is going to sit for that long? Maybe it's implied and I'm not picking up on it. Lots of questions, I know, but I would hate to work on and wait for a beer for a year to have it turn out crappy!
"The word unblowupable is tossed around a lot these days..."
Homer Simpson
