carlsonderek
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- Feb 12, 2013
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Just wondering if anyone has experimented with reducing boil times as a method to avoid color development. What pros and cons have you found with different boil times?
I have also read that using harder water can promote more color development than desired. I'm not at the stage of truly grasping water chemistry yet so I fear I'm experiencing this, as a few of my recent brews are a bit darker than expected after the 60 minute boil with untreated tap water (from finger lakes region upstate ny--great water but still...). No flavor problems from the water, but not sure if what I've read is to blame for darker than expected color. I do all grain btw.
Thank you for any help!
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I have also read that using harder water can promote more color development than desired. I'm not at the stage of truly grasping water chemistry yet so I fear I'm experiencing this, as a few of my recent brews are a bit darker than expected after the 60 minute boil with untreated tap water (from finger lakes region upstate ny--great water but still...). No flavor problems from the water, but not sure if what I've read is to blame for darker than expected color. I do all grain btw.
Thank you for any help!
Sent from my iPhone using Home Brew