haha.. ma ja mrzim ak je tak hazy da bude smedja.. zgleda ko blato onda.
... recepti za pivo i tehnike koje koristite
- Postovi: 337
- Pridružen/a: sri tra 29, 2015 3:09 pm
- Lokacija: Zagreb, Kvatric
Btw. Sjetih se jednog dobrog clanka iz Craft Beer and Brewing magazine.
You don’t need to boil for 60 minutes. You need to boil long enough to sterilize your wort before pitching yeast, drive off some oxygen, and maybe add some (minimal) color, but if your first hops addition is at 30 minutes, then boil for 30 minutes. Almost everything we need out of the boil happens pretty rapidly, and I don’t see any differences (in terms of clarity, flavor, etc.) until I get below a 15-minute boil. Why spend the time and energy for an hour or more of boiling? You may want to boil longer if you notice a lot of DMS in your beers and you’re using Pils malt (half-life of SMM, DMS’s precursor, is about half an hour at 212°F/100°C), but if you don’t usually have DMS issues, try a short boil even with Pils malt. It isn’t what’s in the beer; it’s what you can taste in the beer, and maybe what’s there will be below detectable levels even in a short boil.