I've actually never used 6row before, i was talked out of using a little bit in a weisse as not necessary. but im wondering if some people have found a particular use for its taste other than BMC type beer? Unless its just plain worse tasting
Hi im fermenting a pale ale with just 6 row malt, see what happens in 3 weeks!
I believe the main appeal of 6 row is that it has more enzymes than 2 row. You would use 6 row in place of 2 row if you wanted to supplement an enzymatically poor mash.