New answers tagged boil
Further to Denny Conn's remark about protein clumping: this is usually called the 'protein break,' and it takes a vigorous rolling boil to make it happen. Apparently the physical action assists the process, as do real (i.e. not pelletized) hops. Back when I brewed beer from grain, I had to do the boil on an electric range, which limited the amount of heat I ...
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