raptorvan
Well-Known Member
Now i know that lower temps create more fermentable sugars and lead to less body ( unless a carapils type addition is made) and higher temps lend to less fermentable sugars, fuller body and sweetness.....but how much of a change between smashing in at 150ish and say 153-155? I'm assuming it does affect the outcome but is the result marginal or more pronounced?
Thanks for the tips.
Thanks for the tips.