krausenmustache
Well-Known Member
then boil it down, which will likely result in a 2-3hour boil to get to ~5.2 gal. I've heard long boil times can affect the taste/color of the final product. My next batch will be a belgian triple, which by nature is very light in color and texture. Will the long boil cause unwanted caramelization which will negatively affect my triple?