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I'm making a fermented lemon cleaner by adding water, brown sugar and yeast to cut up lemons, putting them into plastic bottles and shaking them daily (and leaving the caps on just loosely the rest of the time). After a week it smells lovely. Not sure whether I should strain it after another week, or just whenever the bubbles stop foming, which I guess is ...


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One other approach is to cold steep the dark malts over night and add the results to the top of the mash just before you start sparging. For that much black patent I'd suggest a couple of pints of cold water for the steep, and ditch the roasted barley. Remember you're only interested in the colour from the black malts, not the roasty flavours.



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