Episode 369 | Natural Carbonation: Dextrose vs. Belgian Candi Syrup In A Trappist Single
The Brülosophy Podcast · Marshall Schott
Audio is streamed directly from the publisher (dts.podtrac.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Contributor Jordan Folks joins Marshall to chat about naturally carbonating beer, focusing specifically on the impact using different priming sugars has and going over an xBmt comparing dextrose to Belgian candi syrup.
The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
| Relevant Article |
Natural Carbonation: Belgian Candi Syrup vs. Dextrose In A Trappist Single