1. Why do you boil the wort after mashing? What is happening in that process?
2. Some beers --like Flemish Reds-- say to age for many months, sometimes over a year. Does this mean just keep it in the secondary for that long, topping off the airlock once a week or something and letting it sit there?
3. Does software exist wherein you can plug in information about your water (that you can get from your municipal water supplier) and it'll tell you what you should do to treat your water properly?
4. What tricks are there to reduce DMS production in lighter beers other than a 90 minute boil and rapid cooling of the wort?
2. Some beers --like Flemish Reds-- say to age for many months, sometimes over a year. Does this mean just keep it in the secondary for that long, topping off the airlock once a week or something and letting it sit there?
3. Does software exist wherein you can plug in information about your water (that you can get from your municipal water supplier) and it'll tell you what you should do to treat your water properly?
4. What tricks are there to reduce DMS production in lighter beers other than a 90 minute boil and rapid cooling of the wort?