iijakii
Well-Known Member
http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/
Have you guys seen this yet? Incredibly interesting. I've long suspected similar things and that yeast is the main importance for FG. I've mashed similar grain bills with ~6+ F differences (by mistake, fiddling with stuck mashes or pump issues etc) and never saw a difference in gravities. Brulosopher mashes two identical beers at 147 and 161, and does see a significant FG variance. BUT -- you can't taste the difference. Wat?
Now I'm wondering what the hell really matters for perceptions of sweet and dry. I know I've had ~1.010 IPAs that weren't very dry too.
Have you guys seen this yet? Incredibly interesting. I've long suspected similar things and that yeast is the main importance for FG. I've mashed similar grain bills with ~6+ F differences (by mistake, fiddling with stuck mashes or pump issues etc) and never saw a difference in gravities. Brulosopher mashes two identical beers at 147 and 161, and does see a significant FG variance. BUT -- you can't taste the difference. Wat?
Now I'm wondering what the hell really matters for perceptions of sweet and dry. I know I've had ~1.010 IPAs that weren't very dry too.