Thats really interesting! Good to know.
How would you see adding a little bit of flour to add some starch to feed the bugs play out? Also thinking about the idea of heating all or part of the honey (without caramelizing) and letting it cool slowly to add in a similar element that cooling wort...
This is an old post I know...
I was hopeing to ask whether or not anyone had experimented with caramelizing part of the honey (similar to how one would make a bochet) to reduce some fermentablility? In an effort to replace the maltodextrin in the recipe. I appreciate any thoughts on this.
