Saint Arnould
Well-Known Member
i was reading a BYO article on Belgian brewing in the States. Vinnie Cilurzio from Russion River had this tip for homebrewing Belgian styles:
"Also, I'd strongly suggest that homebrewers dry their beers out."
Any clue what he means? Is he referring to cutting down the amount of malty sugars?
"Also, I'd strongly suggest that homebrewers dry their beers out."
Any clue what he means? Is he referring to cutting down the amount of malty sugars?