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…
"Anyone who knows the home address of the Fulton County Clerk should publish that information.”
There’s a searchable county real estate database…
M.2 2230 SSD, for anyone wondering. Just check reliability and speed of any given make/model.
Farmhouse ales?
Sours?
Milkshake-style beers (lactose back-sweetened)?
Totally. A single haircut costs the same as a cordless clipper set…
Each works for both sides, you just have to change from front-to-back to back-to-front.