For years I've been following general beer making guidelines and adding my malt extract when the water has reached a boil. The kettle, of course, is removed from heat before adding. In the early days I wan't as attentive and had a few foamy boil overs, which were a pain.
Recently, a candy-maker told me that if I add my sugary substance to low temperature water then bring it up to a boil slowly, while stirring to ensure nothing burns to the bottom, that it's better for the sugars.
So, I'd like to know, can I add malt extract to cold water or does it have to be boiling? Has anyone experimented with water temps?
Thanks.
Recently, a candy-maker told me that if I add my sugary substance to low temperature water then bring it up to a boil slowly, while stirring to ensure nothing burns to the bottom, that it's better for the sugars.
So, I'd like to know, can I add malt extract to cold water or does it have to be boiling? Has anyone experimented with water temps?
Thanks.