The boil

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Cqr

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I'am having trouble getting a good boil today ???
Is it ok to put the lid on with a (big gap)wile boiling
 
Most people will tell you not to have the lid on, I put my lid half way on which helps me get a boil.

Below is an excert from

http://byo.com/malt/item/10-10-steps-to-better-extract-brewing

Sometimes your brewpot isn’t the limiting factor. Sometimes your kitchen stove doesn’t kick out enough heat to boil much wort vigorously. Two things can help in this regard. First, close the lid on the pot almost all of the way. You should never boil wort in a completely closed pot. However, you really don’t need the lid cracked very much to provide an escape for the volatile chemicals you want to boil off.
 
Thanks for the replys 2 hour boil, about 8 litres to much into fermenter
My gas ring is 5.5kg
I've looked at eBay etc, no really nice gas burners there anless it's in the USA
 
Last edited by a moderator:
Crikey, at 10gal you'll need some sort of professional propane setup... Early morning misreading had you trying to boil 8L ;)

Sent from my HTC One_M8 using Tapatalk
 
There are some good burners there
I like the look of the banjo burner 10 inch
 
I've a more important question
My Walt was boiled?? For 2 hours
Had 8 litres to much Walt , and no trub to speak of
The boil did have lots of steam etc, but clearly not up to standard
Would you ferment the Walt or bin it
 
I've a more important question
My Walt was boiled?? For 2 hours
Had 8 litres to much Walt , and no trub to speak of
The boil did have lots of steam etc, but clearly not up to standard
Would you ferment the Walt or bin it

Ferment it for sure.
I boil for 1 hour, with the lid only slightly open. I don't lose a lot of volume (never bothered to check, but maybe 2 litres out of 25??). I really don't believe it's necessary to boil longer or lose volume. I brew mainly light-bodied beers with English pale malt as the main ingredient. They turn out mainly fine to excellent! :)
 
partial lid is a-ok imho the DMS you want rid of will still escape even if it gets knocked back and re vapourised a couple of time on its way out ;) another trick is to float a ss bowl(food/heat safe bowl) in the boil, it cuts down the surface area which can then boil and can achieve the desired result without a lid.
 
What about the no trub in the kettle
I presume it's still in the liquor???
Will the beer be ok to drink ???
 
Ferment it! It will be fine. Some beers aren't boiled at all, 'raw ale' I think they're called.
 
Can someone tell me why the general advice is to have no lid during the boil? Isn't it a good way to keep some aromas in?
 
3 main reasons, the boil 1)reduces the volume and 2)concentrates the beer as well as 3)evaporating off DMS which if contained would give a cabbage taste to the brew
 
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