I’ve been holding this question while I experiment, but I am not getting enough substantial changes to warrant a conclusion. Maybe “that” is the overall answer to my question.
Can you experienced brewers share your views on the length of boil for your extract or grain bill in regards to color and OG affects?
I understand (in general) that adding the extract later in the boil will keep the color lighter overall. I have seen this to some extent, but that begs the question… “why boil for 60 minutes when 30 or 15 would be just fine”?
What are the advantages and disadvantages of boil length on LME or DME?
Thanks in advance! Grizz