user 22118
Well-Known Member
- Joined
- Jul 4, 2008
- Messages
- 2,023
- Reaction score
- 13
I was just shocked to learn that one of my favorite porters out there finished at 1.020, meanwhile I have been trying to get all of my beers down to less than 1.015. The porter has a ton more mouthfeel than my porter does and the biggest difference is really only been the FG. I am talking about mine tasting thin and his tasting thick and coating the glass when drinking it.
Are you finding this to be true as well or is there another way? I am using caramel malt and mash at 157 generally. It is looking like the sugar is the only thing.
Are you finding this to be true as well or is there another way? I am using caramel malt and mash at 157 generally. It is looking like the sugar is the only thing.