eaglehoo
Active Member
I'm a partial mash brewer, and cannot for the life of me figure out why most of my brews finish darker than I plan. I just competed a Tripel and IPA, and both of their critiques labeled them too dark for the style (I can't argue). My Irish red is basically an Irish brown. I already add most of my extract late in the boil to avoid carmelization, use pilsen extract and clear brewing sugars when my recipes call for them. I have even begun using lower lovibond crystal malts, without results.
The only thing I can think of is that I usually add the bulk of my LME at about 20 min, and one of my Tripel reviews suggested 10 minutes instead. Will that really make that much difference? Suggestions please! Thanks.
The only thing I can think of is that I usually add the bulk of my LME at about 20 min, and one of my Tripel reviews suggested 10 minutes instead. Will that really make that much difference? Suggestions please! Thanks.