Just started Brewing and trying to read up and get as much information as I can but there are a couple of things i can't seem to find answers on.
I Followed this link https://www.homebrewtalk.com/wiki/index.php/DMS about DMS and it says to reduce DMS you must do a full boil of wort. I think this refers more to AG batches but what about extract? I have read that some people add extract at near the end of their boil, about 20 Min or so, to reduce the extract "twang." This seems somewhat contradictory.
I have also read that doing a full boil enhances your beer, and that you should do as close to a full boil as you can Why? What is the science behind it? I only have a 4 Gallon pot so my boil size is only around 3.5 Gallons. With my last batch (and first, well at least my first beer) I start off with 3.5 Gallons and added boiling water from another pot during the boil to compensate for evaporation. Is there a reason not to do that? Does it even help? I don't have the experience to test it out yet and am wondering if someone else has.
And then finally what is all this talk about not wanting to aerate the wort? I can understand not wanting to expose oxygen to a finished beer, but isn't oxygen needed in the beginning for yeast to multiply? This is another thing where I keep finding contradictory advice, and my experience with mead was to always shake up the carboy in the beginning
I Followed this link https://www.homebrewtalk.com/wiki/index.php/DMS about DMS and it says to reduce DMS you must do a full boil of wort. I think this refers more to AG batches but what about extract? I have read that some people add extract at near the end of their boil, about 20 Min or so, to reduce the extract "twang." This seems somewhat contradictory.
I have also read that doing a full boil enhances your beer, and that you should do as close to a full boil as you can Why? What is the science behind it? I only have a 4 Gallon pot so my boil size is only around 3.5 Gallons. With my last batch (and first, well at least my first beer) I start off with 3.5 Gallons and added boiling water from another pot during the boil to compensate for evaporation. Is there a reason not to do that? Does it even help? I don't have the experience to test it out yet and am wondering if someone else has.
And then finally what is all this talk about not wanting to aerate the wort? I can understand not wanting to expose oxygen to a finished beer, but isn't oxygen needed in the beginning for yeast to multiply? This is another thing where I keep finding contradictory advice, and my experience with mead was to always shake up the carboy in the beginning