bottlebomber
Well-Known Member
I heard this eluded to a while back.... that base malt has enough enzymes that it can actually convert LME or DME, which is mashed at "all purpose" temps 155 or so, to make it more fermentable. Is this true and does anyone have any experience with this?
I like to make big IPAs, around 1.090, but I have trouble getting them below about 1.028 or so, much too sweet and thick for me. Ill be doing a partial mash next weekend. Instead of striking with water, can I mash 8 pounds of marris otter with 3 gallons of 1.040 or so wort? Am I a victim to a rumor, and extract is a sealed deal? Please help
I like to make big IPAs, around 1.090, but I have trouble getting them below about 1.028 or so, much too sweet and thick for me. Ill be doing a partial mash next weekend. Instead of striking with water, can I mash 8 pounds of marris otter with 3 gallons of 1.040 or so wort? Am I a victim to a rumor, and extract is a sealed deal? Please help