Shambolic
Well-Known Member
The wisdom seems to be (and I have begun doing this lately) to add a large portion of your extract late in the boil, to avoid caramelisation. The usual reason given for wanting to avoid this is to keep the beer as light in colour as possible.
I was wondering though - if boiling extract for too long (and in too small a volume) tends to darken/caramelise it, wouldn't this also decrease the fermentability of your wort? Does anyone know any details about this?
I was wondering though - if boiling extract for too long (and in too small a volume) tends to darken/caramelise it, wouldn't this also decrease the fermentability of your wort? Does anyone know any details about this?