Anyone have links to scientific papers or pro brew books to show evidence that short boil times create beer stability similar to 60/90 boils??
Older Pro brewing book are full of the chemistry behind 90/60 boils for reducing wort to increase shelf life.
Background.. I'm still brewing clear beer. Lager and English bitter.
When did this change? (I'm showing my age for sure here!)
Where is the evidence in a published peer reviewed form?
Older Pro brewing book are full of the chemistry behind 90/60 boils for reducing wort to increase shelf life.
Background.. I'm still brewing clear beer. Lager and English bitter.
When did this change? (I'm showing my age for sure here!)
Where is the evidence in a published peer reviewed form?