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Natural carbonation occurs when yeast metabolize sugars and produce CO2 as a byproduct. In this episode, contributor Cade Jobe joins Marshall to talk about the use of both sucrose (table sugar) and honey as a priming sugar for carbonating beer.
The Br\\xfclosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at\\xa0ImperialYeast.com\\xa0today.
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