Brewed one of these on Saturday and from the looks of the wort, it's gonna come out on the darker side. I assume this is because I used extract and let the sugars caramelize too much. I've got an electric stove so my control of the temps are iffy, but I added the extract with the kettle away from the heat, and stirred my arse off to keep sugars from sticking to the bootm of the brew kettle once I reintroduced the heat. Only did a 30 minute boil.
Has anyone had any luck making a Belgian White with extract and getting the to-style white color of the wort? Any advice for me if I make this one in the future? The wort smells great and the fermentation is going nicely as well, but when I pour my friends a glass of Belgian White, i'd like it be more white and less tannish-brown.
Cheers.
Has anyone had any luck making a Belgian White with extract and getting the to-style white color of the wort? Any advice for me if I make this one in the future? The wort smells great and the fermentation is going nicely as well, but when I pour my friends a glass of Belgian White, i'd like it be more white and less tannish-brown.
Cheers.