Shambolic
Well-Known Member
How long should an all-extract brew be boiled for?
Is it different for a brew with some dextrose (corn sugar) in place of malt?
The reason I ask is that my most recent brew (an all malt German style lager) is not clearing at all well (I ended up bottling it somewhat cloudy). I think the problem may be that I didn't boil for long enough.
Actually, come to think of it, I didn't use any Irish moss in the boil either. Should I do so from now on?
(Yes yes, I'm very new to brewing - it was my fifth brew)
Is it different for a brew with some dextrose (corn sugar) in place of malt?
The reason I ask is that my most recent brew (an all malt German style lager) is not clearing at all well (I ended up bottling it somewhat cloudy). I think the problem may be that I didn't boil for long enough.
Actually, come to think of it, I didn't use any Irish moss in the boil either. Should I do so from now on?
(Yes yes, I'm very new to brewing - it was my fifth brew)