DArsenault
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- Joined
- Aug 2, 2013
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Hi, I was reading that a lot of people recommend adding a large portion of the supplied malt extract at flame out rather than at the beginning of the boil, so I think I'm going to try this method. I am a little confused about how this would effect the "cold break". It was my understanding that one of the most important steps is lowering the wort temp as quickly as possible once the boil has stopped. Obviously adding the malt extract at flame out, as well as any other post-boil additions would delay the time before you can start significantly dropping the temp. Anyone have any input on this?
Thanks.
Thanks.