McBrewskie
Well-Known Member
For IPAs and Pale Ales I have heard this is done to dry them out. I believe Pliny does this. Any thoughts? Do any of you do this regularly? Experiences? Thinking of doing it with a large all grain IPA this weekend.
I always add table sugar to an IPA. Corn sugar would have the same effect. More for an IPA than a pale ale. It does give a dry finish.
Thanks for the responses. Did I read that right? A 49F mash? Why at that temp?
Enter your email address to join: