kanzimonson
Well-Known Member
Thank you skw!
Hm, my copy of "Yeast" says:Hm, my copy of "Yeast" says:
Originally Posted by White, Chris; Zainasheff, Jamil (2010-02-01). Yeast: The Practical Guide to Beer Fermentation
Higher mash temperatures do not develop more malt character or flavor, nor does it really result in much sweetness. The long-chain dextrins created at high mash temperatures are at most only very slightly sweet.
In other words there are residual sugars left in the beer.Poor recipe formulation is responsible for many too sweet beers, but what do you look for when a trusted recipe turns out too sweet? Most often when a beer turns out overly sweet, it is an attenuation problem.
Hm, my copy of "Yeast" says:
In other words there are residual sugars left in the beer.
Hm, that's what I said.
OK. I cop to poor reading comprehension. Or maybe selective reading comprehension. My first take on this ignored the "does not definitively mean" part and mistakenly took it as higher finishing gravity never means that a beer is sweeter. Sorry for going off track.I stand by my statement that a higher finishing gravity does not definitively mean that a beer is sweeter.
AG is better than extract!Awww, I wanted to argue more!
AG is better than extract!
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