I'm brewing extract kits, basically 3kg LDM with whatever hops, yeast and some steeped grain. 10litre boil topped up with 10litres of water. Getting chill haze lately and a bit of turbidity and flavor definition is out.
Questions:
1. I've varied the amount from 1-3 kg of malt in the boil. As you usually add malt or adjuncts to a kit brew and never have chill haze, is it the boil that plays with the proteins?
2. Following on from that thought, Can you just hop the water in the boil and add malt afterwards? It obviously seems that it's better to mix them both in the boil, but can it be done the other way? The water would be like hop syrup?
3. How does the volume of the boil affect hop bitterness and flavours? Would a 5litre 1kg malt boil work just as well? Cold break would be easier that way.
Trying to keep it easy whilst creating my own flavours. Comments and answers appreciated!
Questions:
1. I've varied the amount from 1-3 kg of malt in the boil. As you usually add malt or adjuncts to a kit brew and never have chill haze, is it the boil that plays with the proteins?
2. Following on from that thought, Can you just hop the water in the boil and add malt afterwards? It obviously seems that it's better to mix them both in the boil, but can it be done the other way? The water would be like hop syrup?
3. How does the volume of the boil affect hop bitterness and flavours? Would a 5litre 1kg malt boil work just as well? Cold break would be easier that way.
Trying to keep it easy whilst creating my own flavours. Comments and answers appreciated!