Well, I took a sample of my Belgian white, and while it tastes great and seems to be fermenting well...something confuses me.
How do the manufacturers get that great pale canary color? Mine is orange. Like orange orange. It looks like orange juice. And quite frankly, it's not that big of a deal to me. Just curious how to get that great coloring for next time.
The kit was a Midwest extract kit.
How do the manufacturers get that great pale canary color? Mine is orange. Like orange orange. It looks like orange juice. And quite frankly, it's not that big of a deal to me. Just curious how to get that great coloring for next time.
The kit was a Midwest extract kit.