Please read the MBAA artical....
H2S elimination in pils and lagers by CuS conversion.
What is not in the artical is the noticeable perceptions of So2 in the many locally brewed beers regionally to the South Eastern US. Attributed to yeast strain selection. I have written what conclusion research has led me to.
H2S elimination in pils and lagers by CuS conversion.
What is not in the artical is the noticeable perceptions of So2 in the many locally brewed beers regionally to the South Eastern US. Attributed to yeast strain selection. I have written what conclusion research has led me to.
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