potpotato

Douche*

Not sure if this is a rib for being less than 90 degrees or that it’s definitely less than 89 degrees.

Complex sugars are simply not going to be metabolized by yeast, which is why many dark beers are cloying? Not all dark beers (IE schwartzbier) are sweet because of better conversion in malting and mashing (and water chemistry)?

IPAs can have very quick turn around though. A local place only uses kveik…

Farmhouse ales?

Sours?

Milkshake-style beers (lactose back-sweetened)?

dBpoweramp