Yesterday brewed the base for hopefully something similar to Mexican Cake. I took the ingredients from an NB chocolate milk stout, cut it back to 3 gallon with an additional 1# of Briess wheat dme, adjusted IBUs to 50. OG 1.104. 65°F
I guess I used the S-04 that was supposed to go in this on something else and the only beer yeast I had was W-34/70. I'm wondering how that may affect the character of this brew.
I'll make tinctures of the individual spices and habaneros to add at bottling so I can try to match the MC I'll be sipping while bottling.
I guess I used the S-04 that was supposed to go in this on something else and the only beer yeast I had was W-34/70. I'm wondering how that may affect the character of this brew.
I'll make tinctures of the individual spices and habaneros to add at bottling so I can try to match the MC I'll be sipping while bottling.
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