Shaggyt
Well-Known Member
So I have noticed that when brewing a batch of beer that boils for 120min, the terminal gravity tends to be extremely low. I normally boil 90min with great results but my sparge process on my latest batch resulted in more wort than expected, so I decided to boil longer. No signs of infection either.
Has anyone else had this issue with 120min boils?
I assume that the longer boil must breakdown complex sugars.
Has anyone else had this issue with 120min boils?
I assume that the longer boil must breakdown complex sugars.