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Old 09-30-2011, 10:31 PM   #21
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Originally Posted by IffyG View Post
I think you are over thinking it. Even if you turn off the heat to get the LME/DME into solution you ramp it back up to a boil for at least another 15 minutes. If anything, you might extract a bit more bitterness from the hops than if you did a 60 minute continuous boil and as you already mentioned you can't detect a difference of fewer than 5 IBUs or so... pretty much a non issue IMO.
My concern would be over-boiling the flavoring and aroma hops and completely knocking them out of the picture. I like the idea of extract addition at flameout- he's right that it will be well above pasteurizing temperatures for enough time to make sure the wort is appropriately sanitary.
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Old 10-01-2011, 12:25 AM   #22
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This is why this site is so great! I had one question, that I thought was pretty simple, and have learned more then I would have ever though about asking. Thanks all for the insight.

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Old 10-01-2011, 12:36 AM   #23
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Oh, dude, trust me: Ask a question here and you stand a VERY good chance of being bored to DEATH with tangents.



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Old 10-01-2011, 01:09 AM   #24
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My concern would be over-boiling the flavoring and aroma hops and completely knocking them out of the picture. I like the idea of extract addition at flameout- he's right that it will be well above pasteurizing temperatures for enough time to make sure the wort is appropriately sanitary.
I guess it all depends on how your formulate your hop additions. For me, it's never a concern since I bitter at 60 minutes and then add flavor and aroma hops after the late extract addition.
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Old 10-01-2011, 12:31 PM   #25
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[QUOTE= I also notice a cleaner flavor (ie: no extract twang), which I'd imagine is the lack of (or reduction of) wort caramelization.[/QUOTE]

Sorry if this is slightly OT, but I've been wondering for a while. Is "twang" more noticeable in lighter bodied beers? I get a slightly off taste in the middle of my palate from my IPA/PA/wheat beers that I don't notice from my porters or stouts.

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Old 10-01-2011, 12:48 PM   #26
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To my palate, yes.

More flavorful beers tend to have more complicated ingredients lists, which tends to mask individual flavors. Darker beers like porter and stout also have ingredients which can have flavors similar to "twang".

But I wouldn't use "lighter-bodied" to describe what you mean. Not sure what I'd say, but "body" is only glancingly involved...Hmm.

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Old 10-01-2011, 02:11 PM   #27
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Default Late edition and twang

OK from what I have gathered, here are the advantages to late addition of extract.

Improves hops utilization - Bob, Post #2
Reduce color darkening - Bob, Post #2
Cleaner flavor (ie: no extract twang) - CrookedTail, post #6

Now I'm going to throw the monkey wrench. (If this is off topic, I will gladly make it another thread)

I have heard that full boils also produce less twang, so which is it, or am I completely off base with this?

I'm not too concerned with hop utilization (I can always add more, I'm not brewing 10,000 gallons with a 3% margin on my profits)
And the truth is not too concerned with color, if it taste great, I'll drink it.

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Old 10-01-2011, 03:21 PM   #28
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Another advantage (IMO particularly for those who are brewing on a stove top), is less sugary wort being evaporated and then condensing on the walls of your kitchen. Before I switched to late extract additions, I was wiping off thick syrup from my walls after a brew day with soapy water. Using late extract additions all it takes is a quick wipe down with a dry rag to clean it up.

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Old 10-01-2011, 05:00 PM   #29
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Quote:
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Another advantage (IMO particularly for those who are brewing on a stove top), is less sugary wort being evaporated and then condensing on the walls of your kitchen.
What ?!!!

When you boil a sugar solution , what evaporates is H2O and volatile compounds .

Sugar does NOT evaporate !

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Old 10-01-2011, 05:22 PM   #30
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Then explain the sugary substance that condenses on my walls only while I'm brewing...

Whatever it is, there is less of it when I do late extract additions.

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