fluketamer
Well-Known Member
- Joined
- Dec 1, 2008
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i have had various results searching for this answer with most agreeing that lowering my mash temps will lead to a drier beer.
i like adding a pound of corn to my lagers to dry them out. when i leave out the corn i get a more german/ european heavier beer.
the additional corn can be expen$ive in the bill. but it definatley gives me a crispness that i have trouble getting without it.
will lowering the temps give me that similar crisp and how low can i go. again i got very varying answers in the searches.
my last beer i mashed at 152. i get a little scared that if i go too low i wont convert.
i like adding a pound of corn to my lagers to dry them out. when i leave out the corn i get a more german/ european heavier beer.
the additional corn can be expen$ive in the bill. but it definatley gives me a crispness that i have trouble getting without it.
will lowering the temps give me that similar crisp and how low can i go. again i got very varying answers in the searches.
my last beer i mashed at 152. i get a little scared that if i go too low i wont convert.