Boiling sterilizes wort, drives off unpleasant compounds, coagulates proteins, and isomerizes hop acids, all of which are critical for producing great beer. While homebrewers have been told for years that a vigorous boil is desirable, long and vigorous boils are neither necessary nor desirable for producing high-quality beer. This presentation looks at techniques and technologies that pro brewers have used for decades and explains why the popular homebrewing lore of boiling wort “long and hard” isn’t always best for beer.
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