Thanks again for all the previous help posters have given to this newb! I have almost solved all my efficiency problems, and am going to venture into IPA territory for my next brew. Been reading some great stuff about IPA's online here and other places, hop bursting is a term I've come to know well.
My question today is about adding sugar (corn sugar) in most of the recipes, to dry out the beer allowing a better platform to present the hops to the palate. I understand that mashing low, allows more fermentable sugars to convert out, therefore increasing the amount of attenuation and ending in a thinner (more alcoholic?) beer, and a drier flavor on the palate.
Is this what adding corn sugar is going to do? Dry out the flavor? Or just increase alcohol content?
Thanks
Lithobid
My question today is about adding sugar (corn sugar) in most of the recipes, to dry out the beer allowing a better platform to present the hops to the palate. I understand that mashing low, allows more fermentable sugars to convert out, therefore increasing the amount of attenuation and ending in a thinner (more alcoholic?) beer, and a drier flavor on the palate.
Is this what adding corn sugar is going to do? Dry out the flavor? Or just increase alcohol content?
Thanks
Lithobid