I was just delivered a 20kg (40lb) bag of unmalted orgainic soft white wheat from a local grain farm. What the hell do I make with this?
German wheat beer? Bealgian white?
After seeing this tweet (The answer is: Time, Temperature and Top pressure. Question was: What are the 3 Ts of fermentation? #craftbeer) from Beer Advocate, can someone explain to me what top pressure is?