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If I brew the same beer with same ABV and FG.
But I mash one very high and then add some dextrose to bring it down to the same FG and ABV vs just mashing lower.
Would there be a difference cause of the higher amounts of dextrins or would this be obsolete as the beer is dried out by use of dextrose?
Hello and greetings from Italy :) And sorry for my English :(
Until recently we were told that table sugar gives cider flavor to the beer.
But then in “Brew like a monk” there’s written that it isn’t true.
But in some experiment, somebody noticed that, specially with some yeast (such us...
Hi all, i have bottled my first brew 1.5 week ago. Before bottling, i added dextrose to the bottom of each bottle, and now i can see a sludge at the bottom. Is this because i need to wait more, or because i added to much dextrose (5g on 0.5 L) with a low gravity (OG1.043 to FG1.004). Or i do i...