BeerBorg

Oh...I also made an adjustment to the water profile (increasing the amount of calcium chloride) to decrease the bitterness and increase the maltiness profiles.

I dry hopped this last night. I always take a taster when I dry hop just to see if the beer has progressed as it should be. I noticed that the bitterness was much less pronounced on this batch than previous times that I brewed this recipe. I have to wonder if the adjustment to the water profile to decrease the bitterness and increase the maltiness really made that much of a difference. I'm looking forward to this one being finished to see how much the final, dry hopped and carbed product is, and how it compares to previous batches.