this post was submitted on 20 Sep 2023
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it's that time of the year again (szmer.info)
submitted 1 year ago by [email protected] to c/[email protected]
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[–] [email protected] 1 points 1 year ago

Complex sugars are simply not going to be metabolized by yeast, which is why many dark beers are cloying? Not all dark beers (IE schwartzbier) are sweet because of better conversion in malting and mashing (and water chemistry)?

IPAs can have very quick turn around though. A local place only uses kveik…