Re: msg 4319, real beer v. extract beer
- It makes sense to boil an all malted grain beer to stop the enzymic
process. But only to retain necessary unfermentable dextrins. But it
seem to me that for malt powder or a liquid malt extract, boiling is
unecessary (75C is adequate), as you are trying to replace things that
are lacking, due to over-processing malted grain into these convenient
Is there an industrial chemist who works in a brewery?
Can beer kits need modification too, see: