Hello all, how does the making of 'kristall' weissbier differ than just making regular (cloudy) weissbier? Is it simply a matter of finding some way to make it clear (finings, filtration etc) or are recipies for kristall actually different? Just wondering, I've recently become a big fan and I would like to learn how to make it at home.
Kristall vs regular weissbier
- Thread starter badmajon
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