Subject: 98, 99, Why Wait for the Boil?
Date: 1992-07-09 23:12:14 GMT
Anyway, I've been meaning to ask this for a while, but now seems like
an oportune moment.
Why do most sources suggest adding the malt extract once the water has
started boiling? Is there any advantage to adding it then? I did so
last time, but was a bit slow with the stirring and ended up with quite
a mess from burnt extract and would much rather add the extract when the
water is warm. I suppose that if I am #100, this may be a moot point as
I will start up all grain, but on the off chance that I am not, any reason
not to add the extract at lower temps.
- --Tim McNerney
- --Loral Western Development Labs
- --(408) 473-4748
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