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Old 05-04-2010, 09:12 PM   #151
Jan 2010
Posts: 354
Liked 14 Times on 13 Posts

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

Zymotechnia Fundamentalis
Ask not for whom the beer twangs; it twangs for thee.

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Old 01-21-2011, 10:34 PM   #152
ziplinedown's Avatar
Jan 2011
Anchorage, AK
Posts: 17

Could this also help with lower yeast attenuation?

Less caramelization= more fermentable sugars = lower FG?

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