« on: July 13, 2013, 08:22:37 AM »
Glancing through the categories, I think 38, but I'd have to go back through my brewing notes to make sure I didn't forget any.
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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.