i understand the longer the boil the more sugar molecures line up. I was wondering how does a shorter boil affect the flavor of a beer. I know with caramel the darker the simple syrup the less sweet it is.
With a shorter boil you can have problems with DMS and poor hop utilization. I did a 45min boil on a test batch and it did taste alot different. The flavor was not as continuous and well rounded as it should of been. Even after 2 months in bottle it still tasted green and it was a cream ale that should of been done after a few weeks in the bottle.
oh ok..Late extract addition. My beers have turned out about the same with the late extract additions. I have started to add all my extract with 20min left. My wort that I collected from my partial mash is boiled for the whole 60min