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Old 05-04-2010, 09:12 PM   #151
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Originally Posted by Schlenkerla View Post
I don't know if this is a 180.... opinion-wise

Just FYI, if it hasn't been pointed out before in this thread....This
link is an mp3 of a discussion with someone at Briess about how
the extracts are made:


The malt extract is boiled to get the hot break material out first.
This makes sense, because I've never seen cloudy lme even though
it's super concentrated. After it's boiled, it is then concentrated
in a partial vacuum at moderate temperature to remove most of the


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Old 01-21-2011, 10:34 PM   #152
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Could this also help with lower yeast attenuation?

Less caramelization= more fermentable sugars = lower FG?
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