Morrey
Well-Known Member
A microbiologist at a yeast company shared the latest trend may be shifting from the NE IPA craze to the drier BRUT IPA.
A quick look online shows glucoamalyse is added to help break down the long chain sugars down to available food for yeast allowing the FG to get way down to a target of 1.002 or similar.
Seems the low FG of the BRUT IPA allows hops to pop while subduing malts and other flavors. Does anyone have experience with this concept such as appropriate yeast..etc? Thanks!
A quick look online shows glucoamalyse is added to help break down the long chain sugars down to available food for yeast allowing the FG to get way down to a target of 1.002 or similar.
Seems the low FG of the BRUT IPA allows hops to pop while subduing malts and other flavors. Does anyone have experience with this concept such as appropriate yeast..etc? Thanks!