Clibit Show full post »
Clibit wrote:
I bet they use something like rice syrup, a manufactured concentrated product. 

Extract beers can be excellent quality, this is just pushing the envelope with the dextrose addition. 50% is obviously high, but maybe with a dose of carapils it will work. Maybe DME will be needed to reduce the dextrose %. 

We should start a campaign to bring back diastatic malt extract.
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Robert wrote:

Do Colt 45 and Breaker still exist? As a kid I used to drink those when I could acquire them. Even then I could taste the cornflake flavour they had.

I've seen Colt 45 in the last couple of years. Never heard of Breaker though. 

C45 was truly awful. Have you seen that Hofmeister is making a comeback.? 
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