schmurf
Well-Known Member
I like to brew some session beers, that is low in alcohol but with quite some body and mouthfeel. Reading up on this I see, amongst others, suggestions of higher mash temperatures and choosing less attenuative yeasts. But I suppose there is a collaboration between those two, what's the best practice here...would you use just one of those methods, or both? I don't want to end up with a beer that's just too sweet.