Search found 2 matches

by daniel
Fri Feb 23, 2001 9:39 pm
Forum: Techniques, Methods, Tips & How To
Topic: Boil length
Replies: 1
Views: 4933

Boil lengths

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...
by daniel
Fri Feb 23, 2001 8:51 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: poor attenuation
Replies: 7
Views: 11992

other reasons attenuation could be low.

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...