hbhudy
Well-Known Member
I have been brewing session beers for the last couple of years and have a couple things I was hoping other session brewers might give some feedback on... My current process is as follows,,
- Mash high at roughly 158 for nearly everything
- Sub Vienna or Munich for about 25% of the of the 2row
- treat the yeast right (No off flavors allowed)
- don’t over crystal.. I don’t think upping the crystal malt is the only way to keep body
Anyone else have ideas or other process they use for session beers...
- Mash high at roughly 158 for nearly everything
- Sub Vienna or Munich for about 25% of the of the 2row
- treat the yeast right (No off flavors allowed)
- don’t over crystal.. I don’t think upping the crystal malt is the only way to keep body
Anyone else have ideas or other process they use for session beers...