Water Chemistry: Lactic Acid vs. Phosphoric Acid for Mash pH Adjustment | The Brü Club xBmt Series
Author: Cade Jobe I’ve been trying to dial in a go-to Kölsch recipe for the hot Texas summers, which in my opinion should have a very light bready flavor with a medium-low bitterness and leave the palate with a crisp, vinous quality that accentuates the dryness. Previous versions have yielded ... read more
Published on 2019-02-28By Marshall Schott
2 months ago