I noticed this yesterday and will be calling my dentist first thing monday.But I never had any teeth problems so I'm worried please give me some info. It's on both sides.

Hello, as a novice in the brewing process, I wanted to seek your expertise and advice on whether these ingredients are appropriate for my intended brewing project.

Here are the ingredients I am considering:

Wheat Malt - Castle Malting, Belgium:

Type: Malt

Strength: EBC 3.5 - 5.0

Usage: Up to 30% of the total malt mixture

Weyermann® Wheat Malt Pale:

Recommended addition: up to 80%. With an addition of up to 10%, a full body and foam stability in beers is achieved
Enzyme activity: high
Color:
3.0 – 5.0 EBC
1.6 – 2.3 Lovibond

M47 Belgian Abbey Yeast - 10G:

Recommended quantity: 1 packet (10g) for up to 23 liters (6 US gal) of wort

Recommended for: Abbey Ales, Belgian Ales, Pale Ales, IPAs, Strong Ales

Magnum Hops:

Recommended usage: Suitable for Belgian Pale Ales and Abbey Ales, among others

Recommended quantity: 15-30 grams per 30 liters of beer

As I am relatively new to brewing, I would greatly appreciate any insights or recommendations you may have regarding these ingredients. Do you think they are suitable for brewing a light beer, especially for someone at my level of experience? Are there any adjustments or additional ingredients you would suggest for achieving a successful brew?

Ciao, mi trasferisco a Firenze ad ottobre, qual è il modo migliore per trovare un coinquilino, qualcuno cerca?

Ciao, mi trasferisco a Firenze ad ottobre, qual è il modo migliore per trovare un coinquilino, qualcuno cerca?

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