If I wanted to make a big barleywine and didn’t have enough mash space for the needed grain, would mixing malt extract into my strike water allow mash enzymes to break down some of the more complex sugars, or are they chemically “locked”? Also, I have never heard of the Hop Quality Group. Can you tell us more about them and what they do?
I love this idea for a number of reasons. The first reason is that many malt extracts seem to be less fermentable than the preference of my palate. If you open a
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With