dareibreathe
Member
I'm Brewing a belgian IPA today and have a bunch of extra dextrose. would adding a pound or so late in the boil boost the abv?
That's the thing to watch out for. You don't want to dry out a beer that already has some of those qualities from all the hops used. Hops lend a certain astringency,which originally was intended as a preservative.
So one can play against the other.
huh? astringency adds no preservative qualities. its a mouthfeel thing. did you mean antiseptic?
also, its an ipa, you most certainly want to dry it out, even moreso in a belgian one. id definitely add 1lb or so
I knew what I meant when I came in here,man. But yeah,in medieval times,it kept the beer from spoiling as fast what with all the time it took to get from point A to B. Read it on germenbeerinstitute.com.
But I thought Belgians had bigger malt profiles?...
I find that when adding say 1kg or 2lb to a extract brew, it makes the end result sweeter.
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