Hey all, just wondering if anyone can help me out I have put down a brew of black rock dry lagar which includes a dry enzyme and used 1.3kg of dextrose with 200g of corn syrup which is my usual mix with most brews, I usually leave in the fermenting keg for 2 weeks at around 28 degrees but unlike my other brews this one is turning out tasting like beer mixed with dry white wine it is quiet sweet I am wondering why this is?
Using dry enzyme
- Thread starter fishy90
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