RachmaelBenApplebaum
Well-Known Member
So, I was looking at making a good clear SMaSH but I have a problem, I'm incapable of cooling the wort fast enough to prevent/limit chill haze. I usually chill in an ice bath because I don't have a wort chiller and I was curious how to adapt if I were to do what I used to do with my extract batches. Would it work if I boiled down to ~4 gallons and added a gallon-sized ice cube? I guess what I mean to say is I can't see getting all the sugars I want out of the mash in that little amount of water. Should I just do a regular mash/sparge/boil and just boil for a lot longer before adding first hop additions to reach my target volume? Would the time it takes to boil down that much effect SRM drastically?