Hey fellas,
So I am attempting a pale ale with Papaya in it. What do you guys think when would be best time to add.
Papaya has proteolytic enzymes so I was thinking of adding at 78 C rest during mash but I guess that won’t give a lot of flavour? If I add in post fermentation will it be a problem for people drinking the beer?
So I am attempting a pale ale with Papaya in it. What do you guys think when would be best time to add.
Papaya has proteolytic enzymes so I was thinking of adding at 78 C rest during mash but I guess that won’t give a lot of flavour? If I add in post fermentation will it be a problem for people drinking the beer?
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