Big brew pot

[macsrevenge]

I have already posted regarding this pot in the wanted/for sale section as a swap as this thing is almost too big for my hob.

The pot is 1m diameter by about 32 in depth, giving a volume of 67 litres.

Currently I make brew volumes of between 20 and 30 litres. Obviously having such a big pot partially filled makes the wort quite shallow and has a greater exposed upper surface. This will lead to greater evaporation but would there be any other effects? Does having increased surface area during the boil affect hot side oxidation or is that more to do with introduction of oxygen by agitation?

Should I just give in and make a double batch? :

 

[tubby_shaw]

Brew more

 

[Wez]

Brew More :thumb:

After conversations on this forum i'd convinced that HSA is a myth in Home Brewing

 

[A T]

After conversations on this forum i'd convinced that HSA is a myth in Home Brewing

With uk malt anyway, i think it is a problem for the yanks using 6-row malt, something to do with it been higher in free amino nitrogen. I think :wha:

 

[Aleman]

Proportionally 6 row is higher in nitrogen than 2 row . . . but most importantly its also higher in fats (lipids) which are oxidised during the MASH to the precursors of trans 2 nonenal which after bottling and storage show up as a wet cardboard aroma/taste . . . Classic of HSA . . . Of course other signs of 'oxidation' are less defined.

 

[macsrevenge]

Brew more it is then!

Next batch is going to be a joint effort with someone keen to get into the joys of homebrew; twice as much beer, twice as much fun.

I have been super-cautious with my hot wort up until now. No splashing or bubbling etc until it is less than 28 degrees. Looks like I can relax a bit as long as I am using 2 row barley.

Cheers.

 

[Wez]

Thyroid Rejuvenator

:rofl: :thumb: