How is it that my bottles have a think layer on the bottom of the bottle but professional brewers hardly have anything?
I assume that a pro conditioned bottle of beer means that it wasn't forced carbed but done the homebrew way with priming sugar and yeast.
So what do they do differently and can it be done at home?
I assume that a pro conditioned bottle of beer means that it wasn't forced carbed but done the homebrew way with priming sugar and yeast.
So what do they do differently and can it be done at home?