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Originally Posted by Gerbil Problem as I see it is the room temperature. This time of year it's about right but we're coming into the hot season and that may be problem (although better a bit too warm than too cold for fermenting)? |
I have an external thermostat on my spare fridge, so it gets set at 20 Deg for fermenting and it's at 5 Deg now for quaffing.
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Originally Posted by Gerbil Just seen that British DiaMalt have a Thailand agent. |
I have been in touch with Diamalt about this already, but we need to order a 'reasonable' amount in. Again, if you want to take this further, let's get together and sort it out.
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Originally Posted by Fabian Seriously, that looks really good. |
Amazingly, it tastes really good, too. It's only 2.5 weeks old (in the bottle). I primed the bottles with malt rather than dextrose for that fuller flavour.
