TyGuy716
Well-Known Member
Okay so recently I noticed people talking about adding malt near the end or after the boil of their brews.
I'm a partial-grain brewer and usually after steeping I get my brew up to boil, remove flame, add in ALL my malt extract, then boil for 60 mins (adding in hop additions when planned).
I can see how late additions can prevent scorching the malt, but generally speaking I'm stirring the entire boil and haven't noticed any scorched flavors. I have however had beers come out darker than anticipated.
Are there any other benefits to adding malt late to the boil or post boil besides preventing scorching? If I do make late malt additions should I be worried about infections? (specifically when adding post-boil).
Thanks in advance!
I'm a partial-grain brewer and usually after steeping I get my brew up to boil, remove flame, add in ALL my malt extract, then boil for 60 mins (adding in hop additions when planned).
I can see how late additions can prevent scorching the malt, but generally speaking I'm stirring the entire boil and haven't noticed any scorched flavors. I have however had beers come out darker than anticipated.
Are there any other benefits to adding malt late to the boil or post boil besides preventing scorching? If I do make late malt additions should I be worried about infections? (specifically when adding post-boil).
Thanks in advance!