bwgolling
Member
I hope this isn't a stupid question but....
My recipe calls for half of LME to be added at knockout.
Is there an advantage to adding malt at knockout, or full boil with all the extract. I don't really understand the purpose of adding half the malt at knockout.
My recipe calls for half of LME to be added at knockout.
Is there an advantage to adding malt at knockout, or full boil with all the extract. I don't really understand the purpose of adding half the malt at knockout.