Hi Pilch, I've never heard of such a thing and being that when you boil the only thins that should be in your Kettle are Water + Sugars extracted from your Grain during the mash + Hops. So based on that there's no way that can be true. (unless of course the person writing it was brewing in a fashion that no one else uses)Pilch wrote:I read somewhere recently that the extra boil time (90mins) starts to extract unwanted additions from the grain husks???
flhb wrote:A few articles on boil length. I only boil longer than 60 min (assuming an AG beer) if I a need to reduce the wort.
http://brulosophy.com/2015/03/11/the-im" onclick="window.open(this.href);return false; ... t-results/ (for an ale)
http://brulosophy.com/2015/09/14/boil-l" onclick="window.open(this.href);return false; ... t-results/ (for pilsner malt)
Fingernails on the blackboard! What awful noise is the standard for evoking ARRRGH! today? (and now for a partial score; 2........) Todd is right when he says above, "...decide for yourself." When you have some brewing experience and can explain to others the reasons why you will change from 90 min mash and 90 min boil to something different, then is a good time to experiment. For now, 90/90 and the BIABacus will get you where you want to go. Trust this forum early, and later decide for yourself. Brew on."According to emp- irical data, the optimum pH level for hop utilization is between 5.2."
Interesting - but I'm not familiar with the source, and I'm a little skeptical about it. It's from 1999 and it's aimed (I think at least judging from their home page) at commercial brewers (as we all know, some things that are true at a large scale, may not be true at a small scale). I don't think there is a thing wrong with 90 minute boiling, but I haven't seen enough evidence to make me want to add half an hour to my brew day. I think you can make great beer both ways.thughes wrote:flhb wrote:A few articles on boil length. I only boil longer than 60 min (assuming an AG beer) if I a need to reduce the wort.
http://brulosophy.com/2015/03/11/the-im" onclick="window.open(this.href);return false; ... t-results/ (for an ale)
http://brulosophy.com/2015/09/14/boil-l" onclick="window.open(this.href);return false; ... t-results/ (for pilsner malt)
Appreciate the input flhb, there are a lot of differing thoughts on boil length. Many of us who were once "60 minute boil fans" have gone to 90 minute boil. This article points out some good reasons for the longer boil, especially the "STAGES AND LENGTH OF BOILING" section......have a look and decide for yourself: http://bavarianbrewerytech.com/news/boilhops.htm" onclick="window.open(this.href);return false;
---Todd
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