Oh right, the mash temperature...
The closer you get to the 65°C, the drier your beer gets. I'll aim for 68°C to get some more body into the beer. That's a trick I got from Jen Talley's book on session beers and this is apparently generally recommended for lower gravity beers like the one I am making right now.
Brudi Bräu
npub1lz…t7s8u
2025-03-22 16:30:45 UTC
in reply to nevent1q…sss8
Author Public Key
npub1lzzg9d0vklkk02gn7pd0vlmdtj2xl5ztxkxl06dd94tfndv2zwdq8t7s8uSeen on
wss://relay.momostr.pinkPublished at
2025-03-22 16:30:45 UTCEvent JSON
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