Interesting info. I've pitched it high before, but never at anything close to 90. I'll have to experiment with temps that high. As finicky as it is, your patience is well-rewarded with the final results.
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You could be right duboman. Maybe some of the real dry flavors will be masked with dry hopping. I don't know.I'm assuming you meant to say sulfate, not sodium. Getting the sulfate up to that level will enhance the dry/crisp/bitter impression of the beer. Let it carb up and then see what you think.
This was the first AIPA where I really boosted the sodium to around 250 ppm to enhance the hop qualities.
I realize I'm shooting myself in the foot here, but am I really the only one who's never broken a hydrometer?No, I'm just afraid to say it out of fear that I will be struck down by the hydrometer gods.