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Does someone know why that is? I.e. is the amount of late addition extract too little or is the amount of DMS precursor in malt very low to begin with?I don’t say that it shouldn’t work. I’m just curious is anyone has some additional insight.Kai
A friend made an Oktoberfest extract beer that was reeking of cooked corn or cabbage, he used Pilsener extract and boiled with the lid on. Unfortunately, he did not have the best control on fermentation temperature, so I can't say the problem was isolated to the extract.