RobWalker
Well-Known Member
What does it do? Increased bitterness and colour, or are there other advantages? My next recipe calls for it and I'm just wondering
daksin said:You won't get quite as much bitterness, but it can work. 60 is the standard and you'll find that's how most recipes are designed. In an extract recipe it's likely to matter less.
On the flip side of this, what would be the difference between a 30 and 60 minute boil? The instructions that come with the kits from my lhbs say boil for 30 minutes, with bittering additions at 30, then flavour and aroma around 15 and later.
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