thedidey
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- Feb 17, 2009
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Kind of a sweetness/dryness/attenuation thing going around in my head....
Mash temps effect sweetness by giving you more unfermentable sugars at higher temps.
Grains give you sweetness by having a predisposition to giving you fermentable or unfermentable sugars (I think). Like Crystal giving you sweetness no matter what the mash temp is (maybe more sweetness for higher temps, but sweetness either way)
Is there a difference in those sugars? or how they effect the beer?
Mash temps effect sweetness by giving you more unfermentable sugars at higher temps.
Grains give you sweetness by having a predisposition to giving you fermentable or unfermentable sugars (I think). Like Crystal giving you sweetness no matter what the mash temp is (maybe more sweetness for higher temps, but sweetness either way)
Is there a difference in those sugars? or how they effect the beer?