Originally Posted by Edcculus
I just want to nip the caramelization issue in the bud so there isn't misinformation.
USUALLY, in a wort boil, especially a full AG boil, only Miallard reactions are happening.
Caramelization only happens above 300*F. It is 230*F for fuctose, but there is little or no fructose in wort.
Both reactions are similar. They are both forms of non-enzymatic browning. The Maillard reaction is a reaction between an amino acid and sugar molecule. Caramelization is an oxidative reaction between two sugar molecules.
Sorry for the aside.
Thank you. I honestly couldnt remember the term used but knew that they were similar and that it did cause a browning (and assumed flavor difference with it). Glad you clarified that for me
It was actually a really good porter in the PM version, so i'm just hoping it turns out just as good.