Do any of you AGers add a percentage of high enzyme 6-row when using alot of adjuncts to help with the conversion? It seems like the science is good, anybody try this?
ajf said:Some American commercial brewers do this to keep costs down, and to ensure the beer doesn't have any flavor that might offend somebody.
It seems to me that it doesn't usually make sense for a homebrewer as it complicates the crushing of the malt, the mashing procedure, and the sparge, and results in a thin tasting beer that costs more to produce. (This is assuming that you buy your malt in bulk and adjuncts in small packages._
-a.
ajf said:Some American commercial brewers do this to keep costs down, and to ensure the beer doesn't have any flavor that might offend somebody.
It seems to me that it doesn't usually make sense for a homebrewer as it complicates the crushing of the malt, the mashing procedure, and the sparge, and results in a thin tasting beer that costs more to produce. (This is assuming that you buy your malt in bulk and adjuncts in small packages._
-a.
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