Falstaff
A Bad Influence
- Joined
- Jul 14, 2021
- Messages
- 411
- Reaction score
- 882
My last three beers, including the one now in the fermenter, have been between 2-3% abv. The OG-FG range from 1.04-1.02, to my current one 1.028-1.009 I really enjoy them. One was a hoppy wheat stout, one was a wild elderbery/mugwort gruit/herbal, and my latest is an amber (it was supposed to be a bit stronger but a stuck mash, and how I fixed it, lowered my efficiency to 50%), of which the sample I just tried tasted surprisingly good. Sometimes they come out a little watery, but, call me crazy, I sometimes like a watery beer when I'm thirsty. I can also maintain a low buzz while drinking all day...not that I ever do that 
How low have you gone?
Is this safe as far as shelf stabilty goes?
What tricks do you use to make them palatable? My favorite method is to use 20% specialty and a flavorful base such as Marris Otter or Munich, but even my 2-row beers tasted fine.
What yeasts are best?
Anything on water chemistry?
How low have you gone?
Is this safe as far as shelf stabilty goes?
What tricks do you use to make them palatable? My favorite method is to use 20% specialty and a flavorful base such as Marris Otter or Munich, but even my 2-row beers tasted fine.
What yeasts are best?
Anything on water chemistry?
