maltMonkey
Well-Known Member
I bottle all my beers and constantly fight to get some decent clarity in them. I've made a few English beers lately that ive made many times before and have always turned out a bit cloudy, but subbed about 5% of the pale malt for sugar, and these beers are remarkably clear from the primary on.
Now that i think about it, every beer I've made that had sugar in it (from 3% - 12%) has been very clear.
Why does sugar = clear beer?
Now that i think about it, every beer I've made that had sugar in it (from 3% - 12%) has been very clear.
Why does sugar = clear beer?