Search found 2 matches
Search found 2 matches • Page 1 of 1
- Fri Feb 23, 2001 9:39 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: Boil length
- Replies: 1
- Views: 4145
Most sources state ~90 min. for mash and ~60 for extract. Longer boils will produce a "smoother" beer, more protiens get "broken down" resulting in a clearer beer, but you do need some protiens in your beer for yeast health and head retention (FOAM). Longer boils will also make your beer darker, and...
- Fri Feb 23, 2001 8:51 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: poor attenuation
- Replies: 7
- Views: 10071
Good advice, but there could also be some other things happening here as well. For example, if your doing a partial mash at what temp. are you mashing at? Higher mash temps provide more unfermentables and therefore more body or less attenuation. This may seem silly, but check your thermometer. I'm s...