zarniwoop
Well-Known Member
- Joined
- 30/12/11
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Hi All,
Brand new to brewing and have been devouring How to Brew by Palmer whilst waiting for my temperature controller to arrive before I start my first brew, I do have a couple of questions (and probably many more to follow) that I'm still a little unclear on and I'd appreciate any help. (I've tried searching through the forum but still don't fully understand)
1. Palmer recommends boiling all of the malt extract to create the hot and cold breaks where-as there are several recipes and recommendations on this forum to only use a percentage of the extract in the boil and add the rest to the fermentor unboiled. I understand this is to reduce the OG to allow a better hop utilisation as a full volume boil is not being done (?) but this seems to be in direct contradiction of Palmer and I'm unsure how this would allow a complete hot break?
2. Several recipes that I have my eye on for my first brew use additional suger (i.e. 500g of dextrose), again Palmer doesn't use sugar in any of his recipes (so far that I've read) and I'd like to know why sugar is included in some recipes as opposed to just malt extract? (looking at Neill's Centenarillo Ale specifically).
Thanks for any help and it's nice to find such an informative and pleasant forum.
Cheers
Zarniwoop
Brand new to brewing and have been devouring How to Brew by Palmer whilst waiting for my temperature controller to arrive before I start my first brew, I do have a couple of questions (and probably many more to follow) that I'm still a little unclear on and I'd appreciate any help. (I've tried searching through the forum but still don't fully understand)
1. Palmer recommends boiling all of the malt extract to create the hot and cold breaks where-as there are several recipes and recommendations on this forum to only use a percentage of the extract in the boil and add the rest to the fermentor unboiled. I understand this is to reduce the OG to allow a better hop utilisation as a full volume boil is not being done (?) but this seems to be in direct contradiction of Palmer and I'm unsure how this would allow a complete hot break?
2. Several recipes that I have my eye on for my first brew use additional suger (i.e. 500g of dextrose), again Palmer doesn't use sugar in any of his recipes (so far that I've read) and I'd like to know why sugar is included in some recipes as opposed to just malt extract? (looking at Neill's Centenarillo Ale specifically).
Thanks for any help and it's nice to find such an informative and pleasant forum.
Cheers
Zarniwoop