Grinder12000
Well-Known Member
Curious.
I did a Mini Mash and the temp started at 160 - rose to 170 and then pretty much stayed there.
I did a Mini Mash and the temp started at 160 - rose to 170 and then pretty much stayed there.
low gravity, high flavor session beer which are actually pretty hard to make.
I believe this is what happened with my AHS Oktoberfest kit. My mash temp was a bit too high so I ended up with a high FG.High mash temps contribute to mouthfeel and residual sugars that are harder to ferment or unfermentable.
Let me interrupt this and tell me if I'm wrong.
low-gravity = higher alcohol??
high flavor = well . . .nuff said
session beer = lighter quaffing style (I'm still trying to find what "session" actually means)
No. Low-gravity means it has a low starting Original Gravity, which means that it only has a small amount of fermentable and unfermentable sugars in solution. Low-attenuation means that OF the sugars that the wort contains, most of them are unfermentable, and thus results in a high Final Gravity.low-gravity = higher alcohol??
session beer = lighter quaffing style (I'm still trying to find what "session" actually means)
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