catdaddy66
Well-Known Member
I am not a new home brewer but just recently have tried to build my knowledge of the art past "adequate".
I know now, after reading many threads here, that malt does not need to be boiled to be fermentable. That begs the obvious question, "Why boil at all?"
I have also read about no boil or short boil beers that are fermented readily. Many threads address late addition of DME/LME, or even as late as flame out. Hops also can be dry hopped or added late for aroma mostly and maybe mild flavor.
Is boiling really only required for hops as they deal with bittering? Just curious to learn...
I know now, after reading many threads here, that malt does not need to be boiled to be fermentable. That begs the obvious question, "Why boil at all?"
I have also read about no boil or short boil beers that are fermented readily. Many threads address late addition of DME/LME, or even as late as flame out. Hops also can be dry hopped or added late for aroma mostly and maybe mild flavor.
Is boiling really only required for hops as they deal with bittering? Just curious to learn...