I've had a lot of Berliners, and really love some of them, but my opinion almost always focuses on the aftertaste. I hate the bready/biscuity bite at the end...
Now that I want to brew one, I'm wondering how to avoid that taste. Assuming it comes from the Pilsner/Wheat malt combination. Is there a ratio or different type of malt(s) that I should try? (Going with the sour mash method)
Now that I want to brew one, I'm wondering how to avoid that taste. Assuming it comes from the Pilsner/Wheat malt combination. Is there a ratio or different type of malt(s) that I should try? (Going with the sour mash method)
