GuitarGumption
Well-Known Member
I have had this question in the back of my mind for a bit. So lets say I wanted to make a brew with about 1.060 OG, and wanted to finish it around 1.015.All other things being equal, what would be different about the beer if I used a yeast that naturally had the right attenuation to bring the beer to that point vs. using something like 3711 that would normally bring it much lower, and say, cold crashing the beer when it hit 1.015. And lets assume for time being that the yeasts had similar flavor profiles normally besides being drier or less dry.
Does this make sense?
Does this make sense?