Q My lagers always contain a lot of sulfur and vegetative (like garbage or rotting vegetation) aromas that overpower the beer. My lager boils are typically 75 minutes, full rolling boil uncovered
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Written by Ashton Lewis
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Proteins from grains react with polyphenols from grain and hops, and when this happens the protein-polyphenol complex causes light to scatter and the beer to appear hazy.
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It is the lack of non-fermentable sugars that make dry ciders attractive to carbohydrate watchers.