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When it comes to unfermentables in our finished beer, is there a difference between sugars that are not fermentable by brewers yeast and starches that have not been converted into sugars in the mash? Is one more susceptible to to wild yeast and bacteria than the other? Are there other considerations like flavor?
(Posted this question at the end of a thread in the General Beer Discussion Forum. Hoping someone here has answers.)
(Posted this question at the end of a thread in the General Beer Discussion Forum. Hoping someone here has answers.)