Originally Posted by Catfish
Late addition is good. You do get better hop utilization (you should put about 10% of your total extract in the water at the start of the 60 minutes by the way for hop alpha acids to bind to). You will notice a fresher malt flavor and reduced color. The late addition does reduce browning of the malt sugars and therefore some of the "twang" but a lot of that is also from the oxidation and poor handling of the extracts. Moving to DME will solve the age/ oxygen problems.
Hope it's helpful.
Cheers Catfish, as I said, I hadn't heard of any negatives associated with the technique.
Didn't know you had to put any malt in at the start, but if you reckon 10% I may add at least that just to ensure there is enough malt in there for the hops to bind to. I guess if I have to put some DME in at the start, this could burn / brown just as easy as if I put it all in. Frequent stirring and a close eye on the temperature should help me avoid that though.
Sure is going to be more expensive from now on, but hopefully the brews will be better now I'm all DME.
Is late addition the standard technique pretty much, or do most people just put it all in at the start? I can't think of a good reason not to use this method from now on.