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Old 10-04-2013, 08:04 PM   #1
Oct 2013
Posts: 1

I've had a lot of Berliners, and really love some of them, but my opinion almost always focuses on the aftertaste. I hate the bready/biscuity bite at the end...

Now that I want to brew one, I'm wondering how to avoid that taste. Assuming it comes from the Pilsner/Wheat malt combination. Is there a ratio or different type of malt(s) that I should try? (Going with the sour mash method)

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