How to Determine if HSA Is the Right Rabbit Hole to Go Down

It's hard to say whether there's anything with hot cideration in most beers. Scale obviously matters when you're dealing on this on a small scale. TIG develops when you have these sulflydral groups in those proteins, they oxidize and they're formed by sulfide bridges. Dysulfide bridges come together and you cause something called a gel protein. It's sticky and tacky and combined with small starch molecules that survive the malting process. In extreme cases, it looks like a cap on top of our mash and it's impenetrable.