My brown ale smelt somewhat like beer and possibly vinegar and tasted the same but with a very subtle sweetness but also very dry and puckering. I used only used dry extract and boiled the hops, no ...
I would like to understand how to calculate how much priming wort I need to add at the bottling stage to reach a desired carbonation. Desired Carbonation: 6 g/l Extract: 17°P Amount of fermented ...
Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?
I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...