Hi i was reading this article from byo: https://byo.com/stories/issue/item/94-adjuncts-explained thas why i was thinking to use those amount of corn, it will be my first adjunt beer i think i will have to experiment
Hello, im planning to brew this ordinary-special bitter but what do you think about the 28.06% of corn in the mash? do you think i will have enough conversion from starch to sugars?
The corn is already pregelatinized.
American 6-Row 52.59 %
Flaked Corn Adjunct 28.06 %...
yep in 12-18 days the aroma starts to diminish quickly but i watched a youtube video where a guy tasted the heady at 3 days and 71 days after bottling and he did find a very big diference
Hi there! i havent had a chanse to get on my hands a heady topper beer, and i was wondering if the can allows the beer to preserve for a longer time the hop aromas compared to bottled beers. Because the crown liners are polymers that absorbs hop aroma. So maybe heady toppers know that and they...
hi folks, anybody has experienced with metasulfite (the one present in wines) to give our beers more time without getting some contamination?
The beers are not sterile and always they will have some kind of microorganism (not just yeast)
If your beers has less than 100CFU/1000ml of beer...
im doing a amber ale i did it with dry hopping but i think it lacks some hop flavor so i will have to try again with late hop addition and compare the batches