People that use glucoamylase regularly

[bracconiere]

i know i'm known for being the one that uses it...

but anyone else that uses it regularly notice that the dryness is too much when served TOO cold like 36-37f? i've always served my beer around 45f, and the dryness wasn't aprent to ME, but i've had a reason to leave glasses in another fridge set at ~36 a few times...the beer is like water!?

 

[Beerstein]

I've seen the same thing. It's dryer and maybe even anecdotally thinner sub 40F. Currently my fridge is set to 48F.

When I have to cold crash more than one keg, I do it my serving fridge, so I'm always cycling between 36 and high 40's