tennesseean_87
Well-Known Member
I did a batch of Belgian export stout with BS that has dried out to 1.004 from 1.073ish. I was hoping it'd stay a little fuller in body, so I've thought about adding a little MD to the priming solution. One guy in the Belle Saison thread cautioned that BS might just eat the MD and cause bombs. I know this yeast doesn't care about mashing at 160, but can it really eat straight MD?