In homebrewing, as in life, patience is a virtue, and to keep this rogue agent of flavor on a tight leash, you’ll need to master what’s known as a diacetyl rest. And whether you’re a dedicated tinkerer, forever modifying the secret recipe for your homebrew with herbs and spices, or a straightforward type who loves the bitter crispness that comes with dry hopping your beer, one flavor you might not want in your beer comes from the chemical diacetyl. One of the things we love most about being homebrewers is having control over not just the finish and the feel of a brew, but the flavor. By Matt Giovanisci | Last Updated: February 3, 2020
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