The Brülosophy Podcast
Sucrose vs. Honey When Keg Conditioning A Belgian Single
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Contributor Will Lovell joins Marshall to chat about the various types of sugar used for natural conditioning, focusing particularly on xBmt comparing table sugar to honey in a Patersbier.
| Relevant Article |
Natural Carbonation: Sucrose vs. Honey When Keg Conditioning A Belgian Single xBmt
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