What are my options if i want to make a really dry brew without using brett, lacto, pedio etc.?
(inspired by Orval and german lagers and pilsners)
I think my FG should be as low as possible using base malts only and low mash temps.
It should have highish bitterness and high carbonation i guess. Probably high sulfate/chloride ratio.
Should i try champagne yeast?
Can it really dry out a beer with 1.060ish OG?
(inspired by Orval and german lagers and pilsners)
I think my FG should be as low as possible using base malts only and low mash temps.
It should have highish bitterness and high carbonation i guess. Probably high sulfate/chloride ratio.
Should i try champagne yeast?
Can it really dry out a beer with 1.060ish OG?