Boiling the brew

[RandB]

I have read that it is best to boil the brew for 10 -15 mins prior to putting it into your fermenter......any ideas?

[Luke]

I think that's supposed to help with driving out any nasties in the fermentables.

 

I only boil the dry malts in about 2 litres of water because it helps dissolve them, then I add the contents of the can after that.

[PB2]

Boiling Coopers Home Brew will drive off hop aroma and darken the brew. Boiling food grade malt extract can be of use because it should produce the "hot break" - while "brewing quality" malt extract and home brew has already gone through "hot break".

 

 

 

Cold break, on the other hand, occurs once the Home Brew / Malt Extract is reconstituted. During manufacture the wort does not pass through the "cold break" temperature until it is Home Brew/Malt Extract and by then it is too thick for the cold break to form. So the solids that appear when boiling Coopers products is, in fact, cold break.

 

 

 

Do you need to boil to remove this cold break? - No, it will settle to the bottom of the fermenting vessel with no ill effect to the brew.

[RandB]

Thanks