I know it's in barley. I've heard that there's less valine in some adjuncts, but google seems to think there's at least a little in corn and rice. I'm pretty sure there's no valine in sugar, though.You can also reduce the amount of valine needed by pitching enough yeast.Is there any way to add Valine?
Critique my thinking here
Started by
HokieTrismegistus
, Jul 12 2009 08:59 AM
21 replies to this topic
#21
Posted 13 July 2009 - 05:43 PM
#22
Posted 13 July 2009 - 06:29 PM
I think you might want to pitch a metric ton of yeast.
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