Pitch at 16℃ - 17℃ and hold at 17℃ for 72 hours before allowing to rise to a max of 20℃ to complete fermentation.
After fermentation is complete transfer to keg (19L) for bottling. Add 170g dissolved in 100ml of boiled water to keg before transfer to prime.
Make sure sodium chloride is pure salt (not iodised) with no anti-caking agents etc.
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Last Updated: 2016-01-28 03:21 UTC
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NEW Water Requirements:
Kapiti wheat
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Water Requirements:
Kapiti wheat
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