I'm looking for some feedback from brewers who have primed bottles using speise and their results by comparison to typical priming sugars.
I'm not looking for a lesson on using speise. Just experience and opinions please.
Was wanting to compare my records with the average % loss other people are experiencing on their equipment between pre boil volume and post boil volume. Thanks in advance.
Hello. I've brewed beer since I was very young. I grew up in on a small farm in southeast Texas where the climate catered to a lot of natural sugar sources so almost everyone had carboys of wild fruit wine growing up. There were also vineyards and wineries all around which were some of my first...
