Hey all, just after a helping hand if anyone knows. I have recently put on a black rock dry lagar extract brew which included a dry enzyme I used 1.3kg dextrose and 200g corn syrup and fermented at about 28 degrees but it turned out sweet as &$@& and almost tasted like it was mixed with dry white wine, wondering where I stuffed up?
Dry enzyme
- Thread starter fishy90
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