à Flannagáin
Well-Known Member
After downing a couple homebrews (man, my weizenbock has aged WELL!), when you distill alcohol you have to throw the first and last bit away... something about a bad alcohol. What is this? Is it not present in beer? Is it created from some chemical reaction when heating alcohol? If so, how come it doesn't show when cooking with wine/beer/etc?
Any scientists out there know the answer to this?
Any scientists out there know the answer to this?