What factors play into making a finished product that is sweeter?
Here's my starter list. What am I missing or just plain confused about? Some things I *think* are factors include:
(A) mashing at a higher temperature (closer to 158 than 150).
(B) using a stiffer mash
(C) using a low attenuation yeast?
(D) having a higher OG?
What makes a beer sweeter? Is it largely just that the yeast can't ferment all the sugars? Would that mean that sweeter beers generally have to be more alcoholic?
Thanks!
Scott
Here's my starter list. What am I missing or just plain confused about? Some things I *think* are factors include:
(A) mashing at a higher temperature (closer to 158 than 150).
(B) using a stiffer mash
(C) using a low attenuation yeast?
(D) having a higher OG?
What makes a beer sweeter? Is it largely just that the yeast can't ferment all the sugars? Would that mean that sweeter beers generally have to be more alcoholic?
Thanks!
Scott