I can feel little ribs on the bottom of my brewpot as I stir, I assume that it's little bitsof the LME that carmelized as I was stirring it into the wort. My water was @ 160 degrees at that point, but the burner was on high, so I guess it's highly likely. Note to self: Pull pot off burner to add the LME.
So, do I want to try to knock it loose during the boil, or will it add unfermentable sugars to my wort, or will that answer depend on the goal of the brewing process? (eg-lager vs. Scotch ale). I'm looking to end with a medium bodied, not too sweet red ale, so I'm guessing that I want to leave it if possible.
Way off base?
So, do I want to try to knock it loose during the boil, or will it add unfermentable sugars to my wort, or will that answer depend on the goal of the brewing process? (eg-lager vs. Scotch ale). I'm looking to end with a medium bodied, not too sweet red ale, so I'm guessing that I want to leave it if possible.
Way off base?