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Boiling

Posted by Nick B. on 2013-03-19 01:24:58

Well, there was certainly sourness in the Neuhauser Zoigl in October 2006 (Schoilmichl?) -- don't think I've ever had a homebrew that was as noxious as that beer was! I would actually like to brew with wood, but damn, that would add yet another level of clean-up and preparation work. FWIW, I'm boiling the mash water for today's batch of half-IPA even as I post this. The beers we had last Sept were a bit "dirty", as I like to describe it: back then, I was just using plain tap water. Now, I boil it for an hour first to lower (or raise, I forget!) the pH and precipitate out some of the undesirable salts. It makes the beer noticeably "cleaner".