DME into cold water in fermenter

[Dave Sarber]

That's my point. What happens to these proteins when you don't boil? They remain in the beer? Just not in large clumps that settle out?

 

[bucketnative]

That's my point. What happens to these proteins when you don't boil? They remain in the beer? Just not in large clumps that settle out?

Yes, they remain in solution, which can result in a cloudy beer (see, especially, chill haze). They may settle out over time as they naturally agglomerate or cling to other particulate suspended in the beer.

 

[Dave Sarber]

So, back to my original post, does this not contribute to faster staling of the beer? ( I brew high ABV beers that generally need a lot of aging).

 

[bucketnative]

I don't think that proteins are necessarily a source of staling in the beer, but someone else can weigh in if I'm wrong. I think the majority of the flavor/aroma compounds that we associate with stale beer are due to the oxidation of lipids and hop compounds.