Hello all,
A couple of months ago I bottled by Coopers Mexican Cervesa brew. This was prepared by simply disolving Coopers Brew Kit 2 in 5 litres of hot (not boiling) water together with the extract that comes in the Coopers can. I did not boil anything here. I trying a bottle the other night - not too bad.
Last night however I did exactly the same brew (well used exactly the same ingrediants) expect I am using some Saflarger yeast this time instead of that which comes with the Coopers can. Anyway I boiled the extract and the Cooper Brew Kit 2 which is basically a combo of DME and dextrose. The result was a dramatically darker wort than the non-boiled version I did some time back. I continuously stirred the wort while boiling so that nothing scorched in the bottom (and nothing did). I boiled it until the frothy stuff stopped foaming at the top took about 20 minutes.
I am aware that the sugars will caramelize, but I didn't think it would be as dark as it came out. It smelled very tastey and no sign of any burning either.
Is this normal ?
I did this as an experiment to see how a boiled kit will come out in comparison to a non-boiled kit (that is why I used the same ingredients).
Is there a generally accepted point of view when it comes to boil vs non-boil when extract brewing ?
Any hints or advice is greatly appreciated.
Cheers
Wardos
A couple of months ago I bottled by Coopers Mexican Cervesa brew. This was prepared by simply disolving Coopers Brew Kit 2 in 5 litres of hot (not boiling) water together with the extract that comes in the Coopers can. I did not boil anything here. I trying a bottle the other night - not too bad.
Last night however I did exactly the same brew (well used exactly the same ingrediants) expect I am using some Saflarger yeast this time instead of that which comes with the Coopers can. Anyway I boiled the extract and the Cooper Brew Kit 2 which is basically a combo of DME and dextrose. The result was a dramatically darker wort than the non-boiled version I did some time back. I continuously stirred the wort while boiling so that nothing scorched in the bottom (and nothing did). I boiled it until the frothy stuff stopped foaming at the top took about 20 minutes.
I am aware that the sugars will caramelize, but I didn't think it would be as dark as it came out. It smelled very tastey and no sign of any burning either.
Is this normal ?
I did this as an experiment to see how a boiled kit will come out in comparison to a non-boiled kit (that is why I used the same ingredients).
Is there a generally accepted point of view when it comes to boil vs non-boil when extract brewing ?
Any hints or advice is greatly appreciated.
Cheers
Wardos