Brewing With Total Confidence
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I know that malts come with an available sugar value which you can know how much to add to achieve the desired sugar content / SG in the wort....
I'm interested in hearing what folks use (grain, yeast, barrels, etc) to get the savory umami character in stouts. I particularly like how it...
What are the (are there any) differences in using barley from Finland, Ireland, UK, Belgium, Germany, US or NZ? How will I taste the difference...
I've made three beers so far with Castle Pilsner malt. Each time, I get around 60% conversion; about 20% lower than my average. I've used it on...
