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Do long boils cause acrid flavors in beer with roasted malt
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Topic: Do long boils cause acrid flavors in beer with roasted malt
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James Lorden
Brewer
Posts: 337
Forest Hill, MD
Do long boils cause acrid flavors in beer with roasted malt
«
on:
November 26, 2010, 01:25:37 pm »
Have you ever let coffee sit on the hot plate for too long and it develops that awful acrid flavor? I was wondering if this was somehow related to the roasted nature of the coffee. If so I wonder if similar flavor compounds would form from boiling beer with lots of roasted malt for to long. Any thoughts?
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James Lorden
Beer Drinker Beer Maker & Beer Judge
redbeerman
Senior Brewmaster
Posts: 1849
On the banks of the mighty Susquehanna in MD
Re: Do long boils cause acrid flavors in beer with roasted malt
«
Reply #1 on:
November 27, 2010, 12:04:34 pm »
It is unlikely that a long boil will cause this problem. It could be the amount of roasted grains used or perhaps the water chemistry (if your pH is already low, the addition of roasted grains would take it out of range on the low end).
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CH3CH2OH - Without it, life itself would be impossible.
[441, 112.1deg] AR
Jim
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American Homebrewers Association | AHA Forum
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Do long boils cause acrid flavors in beer with roasted malt