Anyone know or have experience with what the max percentage of dextrose/corn sugar a recipe consisting of just 2-row base malt can have before running into fermentation problems and flavor issues? Trying to achieve a very fermentable wort with 2-row mashed at 147F for 90 mins (too long???) and add dextrose/corn sugar to the kettle to help get even higher attenuation...while wanting to still make it drinkable :-)
The goal for all of this is to have a base wort to conduct various yeast strain attenuation trials in a highly fermentable wort.
Thanks!
The goal for all of this is to have a base wort to conduct various yeast strain attenuation trials in a highly fermentable wort.
Thanks!
Comment