skippy
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I want to do a scientific based study to do with an aspect of brewing beer (Weizen - is my favorite), that particular aspect must be measurable and have scientific based reference material available on the subject...any ideas?
I was thinking in the fields concerning yeast starter cultures, or
Increasing the amount of malted wheat used in the 'traditional' recipe - in relation to increasing final product quality
Any help appreciated.
Skippy
I was thinking in the fields concerning yeast starter cultures, or
Increasing the amount of malted wheat used in the 'traditional' recipe - in relation to increasing final product quality
Any help appreciated.
Skippy