I've been reading the thread in here about the effects of boil times and adding some of the extract in later, however I don't really know what caramelization is: is it good or bad?
I'm fixin' to brew a Belgian Tripel. It calls for ~6 lb. LME and 2 lb. DME to be boiled for 60 minutes. What benefit, if any, would I see from boiling it less, or adding some of the extract later in the boil?
I'm fixin' to brew a Belgian Tripel. It calls for ~6 lb. LME and 2 lb. DME to be boiled for 60 minutes. What benefit, if any, would I see from boiling it less, or adding some of the extract later in the boil?