I'd like to start using RO water for brewing and came across this simple method. I have looked at different spreadsheets and programs ,and read a bunch of different tutorials, but I'm having a hard time wrapping my head around it.
If I follow these directions would it improve my beer...
I picked up a bottle of cappucino extract at a meeting a couple months ago, and I'm thinking of giving a try in a stout.
It is one of the small 2 oz. bottles.
Has anyone else tried using these yet?
How did it work out? How much did you add?