ChefBrew
Well-Known Member
My last beer was a pale ale and it came out a little more amber. They are currently bottled and carbonating. I figured that I carmelized the sugars during the boil. I'm trying to find a balance between getting a good boil (for aeration) and not scorching my fermentables. So what what I was thinking was, for my next batch, which will be a belgian wit, I will add the extract much later (at about 10 min before the end of boil) so that I don't carmelize and turn my wort too dark.
Whatyathink?
Whatyathink?