ThePonchoKid
Well-Known Member
I've been boiling water, tossing it in to my bucket and then dissolving my extracts, and then topping up with cold water. I'm two batches complete and everything is fine.
However I read in an old school brewing book that boiling the extracts for 15 minutes makes a better tasting brew. Any idea why?
Also curious to know, if I'm adding extra fermentables (i.e 300g more dry malt) to produce a 6%'ish alcoholic brew, is there any benefit of adding 1/4 or 1/3 extra yeast if I have spare packets kicking around?
However I read in an old school brewing book that boiling the extracts for 15 minutes makes a better tasting brew. Any idea why?
Also curious to know, if I'm adding extra fermentables (i.e 300g more dry malt) to produce a 6%'ish alcoholic brew, is there any benefit of adding 1/4 or 1/3 extra yeast if I have spare packets kicking around?