Recent content by billygobrew

Thanks for your responses. Sounds like the continued fermentation is more of an issue with makgeolli than it is with beer in regards to altering the flavor profile and the CO2 production. I believe that there is commercially available makgeolli (neurin maeul 느린 마을)...

Hey guys, Ive been home brewing makgeolli for a few weeks now with mixed success. Some batches terrible, others pretty good. As you know, the shelf life of makgeolli is very short as the flavor evolves quickly due to the continuous fermentation. My questions is, how do they work around this...

Hey everyone, total noob here. Recently inspired to start some home brewing. I find the science to be fascinating. I had no idea so much chemistry went into my favorite etoh drink!