So.. based on my understanding on how yeast will break down sucrose or dextrose before maltose, sugar additions are best added 2/3 of the way through fermentation... agreed?
Should yeast nutrient be added to the sugar during preparation of the addition?
Also, has anyone used vanilla...
Heading to Phoenix / Tempe AZ for work next week and looking for some beer recommendations for tasting and for the cellar. Any beer destinations?
Already checked and Firestone and Russian River don't distribute to AZ. Got any ideas?
