Probrewer chat suggests longer than 2 weeks is normal. Anything less is a commercial compromise, from a quality perspective not what the brewers would ideally like.
As the podcast highlights, finished fermenting isn't when it reaches final gravity. The masters of bottling beer are Belgian...
I was merely providing evidence that there is nearly as much sugar in Roasted Barley is there is base malt. Saying none, or very little is factually incorrect. It would be nice to stop it being repeated.
The nettle you are failing to grasp is the sugar is where the flavour and colour is. It...
Where does the malt flavour and colour come from? Whether it's pilsner malt or black malt? Sugar that's gone through caramelisation and maillard reactions. And as the malt analysis shows, there's a lot of it in heavily roasted barley, however you choose to extract it. Lower extract efficiency...
Disappointing. Given the title I was expecting a Sumo thread.
+1. To boiling the life out of Jasmine or Basmati.
Many of the maltsters do Torrified rice. And there's always the snap, crackle and pop option.