Hey all,
Does anyone know if wits can be produced successfully using BIAB?
The recipes I've seen use plain flour but I reckon this would cause problems similar to stuck sparges.
I've been itching to make an AG wit - I've only ever done partials (and only one of them....). I have a kg of munich malt and a load of bakers flour in the cupboard along with the requisite hops/spices/yeast for this style. I'd like to make a small batch as a tester. Has anyone got some suggestions on how I might go about it (even if it's not BIAB)...
Cheers,
Tim