Alchemist42
Well-Known Member
{head scratching}
Honestly, I would consider/suggest actually trying it as it first and then fixing it if you find a problem or issue. i.e. don't fix it if it isn't broken. You are proposing all these changes to something you have not even tasted. It's not that that I am attached to people not tweaking the recipe, but as a designer, I guess I have issues with someone making changes to something they've not tried, making assumptions as to how it is, and trying to 'improve' it based on guesses instead of 1st hand knowledge.
My first test batch went from 1.074 to 1.012. That is a lot of attenuation. Sure, it's not perfectly dry, but quite a bit. In some ways, I think your 50/50 is going to make it sweeter than if you just went 100%. So your response is to add sugar to dry out a recipe that was dry, but sweetened because you went 50/50.
Does that make sense or am I just coming across over protective of my recipe?
Have fun and good luck either way.
Honestly, I would consider/suggest actually trying it as it first and then fixing it if you find a problem or issue. i.e. don't fix it if it isn't broken. You are proposing all these changes to something you have not even tasted. It's not that that I am attached to people not tweaking the recipe, but as a designer, I guess I have issues with someone making changes to something they've not tried, making assumptions as to how it is, and trying to 'improve' it based on guesses instead of 1st hand knowledge.
My first test batch went from 1.074 to 1.012. That is a lot of attenuation. Sure, it's not perfectly dry, but quite a bit. In some ways, I think your 50/50 is going to make it sweeter than if you just went 100%. So your response is to add sugar to dry out a recipe that was dry, but sweetened because you went 50/50.
Does that make sense or am I just coming across over protective of my recipe?
Have fun and good luck either way.