Home Brewing Tip

Extend your boil and this will happen…
A technique once used in brewing dark, heavy German beers is to boil the wort for up to three hours. Using this method the protein coagulated in the hot-break is eventually dissolved back into the wort, resulting in an extremely smooth, velvety, and full-bodied beer. A longer boil also lends a darker color and more toasted/caramel flavors. The bittering hops should be added just ninety to sixty minutes before the end of such a boil.