it won't change the volume of fermentables. Some suggest that you get more hop utilization if you add your sugars later in the boil, though it's likely complex. I can't think of a way in which this would impact either protein or head retention. All in all, it's not going to be a huge difference one way or the other.
Ha yes extract
So it's good to spread out the extract across the boil like 60 or 30? I see some sugar added at flameout like d45 or Belgian sugar. What's the point of that? So making an IPA. With 6lb Pilsen,1 lb of wheat dried extract. Should I do 3lb at 60, 3lb at 30 and 1lb wheat at 20?
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