cheezydemon
Well-Known Member
On a PM, if you were getting plenty of fermentables from DME, would it potentially improve the flavor if you mashed the grains at 160 or so?
They would provide less fermentable material and therefore would leave more unfermentable, and therefore more real grain flavor, right?
Just a thought.
Also, could you brew an N/A beer this way? (AG of course)
They would provide less fermentable material and therefore would leave more unfermentable, and therefore more real grain flavor, right?
Just a thought.
Also, could you brew an N/A beer this way? (AG of course)