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Old 04-23-2010, 11:20 PM   #1
Dec 2009
the world
Posts: 495
Liked 14 Times on 14 Posts

I've actually never used 6row before, i was talked out of using a little bit in a weisse as not necessary. but im wondering if some people have found a particular use for its taste other than BMC type beer? Unless its just plain worse tasting

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Old 10-08-2011, 02:01 PM   #2
Jul 2010
Posts: 129
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Hi im fermenting a pale ale with just 6 row malt, see what happens in 3 weeks!

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Old 10-08-2011, 02:10 PM   #3
Sep 2009
Posts: 119
Liked 3 Times on 3 Posts

I believe the main appeal of 6 row is that it has more enzymes than 2 row. You would use 6 row in place of 2 row if you wanted to supplement an enzymatically poor mash.

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