- Oct 13, 2010
- Reaction score
- New England
I agree, it's WAAAAAAAAAY better at a lower IBU. The addition of Malto Dextrin gives it a sweet aftertaste that everyone has noticed and really liked. The vanilla I added helps to give the caramel more body and works really well also.brewed this at 32 IBU. came out perfect
I use Kreamy-X priming sugar and get a head like that every time. Great stuff.Amazing head, as others have said. It looks very delic!
Gonna cook up another batch this weekend with a few more little tweeks and see where that takes me...