BudzAndSudz
Well-Known Member
Seems like it would be an incredible flavor as a sugar addition in the boil, but I know it's almost half butter in a good recipe. Is that quantity of lipids in the boil going to completely ruin the beer?
Edit: sorry for the double post. On my phone, and it hates me.
Edit: sorry for the double post. On my phone, and it hates me.