as an apartment dweller with a wimpy stove i am sadly unable to brew full boil. i have read in numerous posts that brewing full boil is better because it facilitates more efficient hop and grain utilization. as i understand it this efficiency is the result of a full boil being closer to the optimal OG (i know i read the value on a post but i cant seem to find it right now) for alpha acid extraction.
i have also read that the optimal OG can be reached by mixing approximately one gallon of water and one pound of malt extract. if this is true, is there any reason why i should not boil one gallon batches and add the remaining malt in the last 15 minutes of the brew or possibly flame out? several threads suggest that the late addition of extract will cut down on carmelization. so in theory it sounds like the smaller boil and late extract addition are a good idea, am i missing something?
speaking of carmelization, does it have an impact on the taste or is it purely an issue of coloring?
thanks
-p
i have also read that the optimal OG can be reached by mixing approximately one gallon of water and one pound of malt extract. if this is true, is there any reason why i should not boil one gallon batches and add the remaining malt in the last 15 minutes of the brew or possibly flame out? several threads suggest that the late addition of extract will cut down on carmelization. so in theory it sounds like the smaller boil and late extract addition are a good idea, am i missing something?
speaking of carmelization, does it have an impact on the taste or is it purely an issue of coloring?
thanks
-p