Ive read in a few places that some people use Glycerin in their final neutral to take some harshness out of it...
and ive seen it in the homebrew shops...
Sounds like a masking agent or something...
Can anyone explain how this works ? If it works or if its just a load of sh#t
It certainly works a little bit. I'm not exactly sure why though. I think it gives it some body, which maybe keeps your tongue from focusing on the harshness as much? I think it's kind of like how a dry wine is a bit harsh when compared to a sweeter wine. None the less, it really does work and is employed in many recipes on this forum.
