So the Staro Prague Rye Pilsner is humming away really nicely. Pitched at low 60's and fermenting at 50. Took off in under 12 hours. Very excited to try this one.
All that stated. What should I do with the slurry? What next? I'm thinking Vienna Lager but.......
Munich Dunkel?
Working on a hop schedule for my next batch, something I'm calling "Overhopped Abomination".
I like the sound of this!