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With Kvass you don't want to wait longer then 3-4 days. In fact, all your fermentation should be done in 1-2 days in a warm place, that's why you don't really wanna go above 4%ABV. Then it should be cold-crashed for 1-2 days, filtered and consumed within another 3-4 days... It should not take longer then 7 days from making Kvass to finishing a last pint of ...


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Ingredients 6 lbs dark lme 1 lb lactose 1 lb amber dme 4 oz root beer extract 1 oz haulertau hops 5 gallons water 6 grams splenda 1 packet safe ale us05 3/4 cup corn sugar Steps Bring 2.5 galons water to the boil Stir in the liquid malt Return to the boil At the hot break add hops and amber dme Boil for 60 min 15 before flame out add the lactose ...



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