Extract Boiling Question

[GymCee]

Hi Guys

I made an extract brew a few weeks ago and made a few mistakes, such as letting ti boil over, making a hash of bottling etc so this week I've had another go aiming for a middle of the road bitter.

Because I bolied over last time I reduced the amount of liquor I added my ingredients to down to 15 litres. I then topped this up to 23 litres after I'd cooled the wort down to 35°C. After adding the additional liquor I pitched my starter.


Will the reduced volume boil have any impact on the outcome of my beer or is this acceptable practice?





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In addition to the above question can I get some advice on previous extract brew.

I was aiming for a light aromatic ale with the following ingredients.

2500g Light/extra light spraymalt
150g white sugar
36g challenger - 90 mins boil
10g Styrian Goldings - 15 mins boil
1tsp irish moss - 15 mins boil
6g Styrian Goldings - post boil

The beer fermented out ok and had a strong aroma. I bottled it after 14 days in the FV and opened my first "tester" bottle after it had conditioned for 10 days. It had a highly medicinal smell reminicent of wheat beer aromas but tasted otherwise quite clean and fresh. Is the medicinal smell a consequence of the post boil hops? Is it likely to dissipate with conditioning?

[OldSpeckledBadger]

Watering down post-boil is fine but you'll probably have to increase the quantity of hops because the higher gravity of the wort will reduce hop utilisation. The usual culprit for that medicinal taste is Chlorine; either because of not treating the water with a Campden tablet or because of insufficient rinsing.