You're welcome Tess.Cheers Dave! Love that channel so will watch that after tea.
Exactly, there are positives and negatives to different boil lengths. Even Dave Heath says he prefers the the flavour of a 30 minute boil, which indicates he notices a difference. Which is perfectly valid.As a short / no boil leaning guy I can add a few more downsides to this approach, which I'm not sure have been covered:
- Lower efficiency - less boil off = less pre boil volume = less sparge water - actually Pennine covered this looking back
- Greater need for post boil pH adjustments. The pH drops during the boil, so one may need to add a bit of acid pre fermentation to get towards pH 5 if short boiling.
There are many factors that may cause a brewer to adjust a recipe besides boil time !60 min vs 90 min boils?
I don't do a 60 or 90 minute boil and don't notice the difference, apart from the differences I notice, I then change my recipe.
So? The comment was in response to changing hopping rate to directly account for shorter boil time, on a thread about boil time.There are many factors that may cause a brewer to adjust a recipe besides boil time !
Availability of specific ingredients, cost of ingredients vs cost of energy and differences between hop harvests.
Which is why I suggested to Tess she should experiment and do what suits her !So? The comment was in response to changing hopping rate to directly account for shorter boil time, on a thread about boil time.
Tess should do exactly that.Which is why I suggested to Tess she should experiment and do what suits her !
I didn't really miss the point, my point is there isn't right and wrong.Tess should do exactly that.
You've missed the point though, which had nothing to do with Tess's post. She clearly identifies a preferable difference in her shorter boil beers. Which is great. It's about the irony of others continually repeating the mantra that a 30 minute boils make no difference, then offering a solutions to account for differences.
You have. Where did I say that shouldn't be the case?I didn't really miss the point, my point is there isn't right and wrong.
My point applies to everybody, experiment and do what suits you.
Yes thanks. @Cheshire Cat
.... and no boil..... and 120 minutes boil....all valid methods......all different.
MSc... I'm almost looking forward to opening up this discussion all over againNext year I have a module which has the chemistry of the boil as part of the MSc... I'm almost looking forward to opening up this discussion all over again . I'm not sure I go with the 'everyone should experiment' route as for many people a brewday is a significant investment in time and resource, so many will want to know what is 'right' and 'wrong'. That the issue causes such debate clearly indicates that there's no clear black and white answer, but there will be preferences.... and speaking as someone who likes marmite with cucumber, I'm all too aware of differences in preference!
As you said it's clear there's no black and white, which also means there is no right and wrong !Next year I have a module which has the chemistry of the boil as part of the MSc... I'm almost looking forward to opening up this discussion all over again . I'm not sure I go with the 'everyone should experiment' route as for many people a brewday is a significant investment in time and resource, so many will want to know what is 'right' and 'wrong'. That the issue causes such debate clearly indicates that there's no clear black and white answer, but there will be preferences.... and speaking as someone who likes marmite with cucumber, I'm all too aware of differences in preference!
I have read most of this thread but haven't found any discussion on what I was looking for.
My next beer will be the majority pilsner malt, but I want to try the Floor-Malted type. Not sure if I should step-mash it and/or boil for 60 mins instead of my usual 30. All my best beers to date have had a 30 minute boil and much more flavour.
Has anyone brewed with Floor-Malted malts and boiled for 30 mins?
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