I may know Just enough to be dangerous. But, if I understand correctly:
Mashing at higher temps give you a less fermentable wort and a sweeter more maltier beer. (Lower ABV?)
And mashing at lower temps will give a more fermentable wort and a drier more attenuated beer. (Higher ABV?)
My Question:
Will the hydrometer reading change as you change your mash temp? Does it "know the difference" between fermentable sugar and non-fermentable sugar?
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Mashing at higher temps give you a less fermentable wort and a sweeter more maltier beer. (Lower ABV?)
And mashing at lower temps will give a more fermentable wort and a drier more attenuated beer. (Higher ABV?)
My Question:
Will the hydrometer reading change as you change your mash temp? Does it "know the difference" between fermentable sugar and non-fermentable sugar?
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