beer_master
Well-Known Member
I assume mash temp needs to be at or above 165F range thus leading to more unfermentables .But if i have too many unfermentables there will be less or little alcohol leading to sweet low alcohol beer.
I am guessing only solution will be to use low attenuation yeast in combo with intermediate mashing temp. range (154F).
Or, mash at high temp, then at the boil time add some sugar(invert-sugar?),DMA,LMA,honey or whatever fermentable sugar?
I am guessing only solution will be to use low attenuation yeast in combo with intermediate mashing temp. range (154F).
Or, mash at high temp, then at the boil time add some sugar(invert-sugar?),DMA,LMA,honey or whatever fermentable sugar?