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Poor Post Boil Volume

 
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mskbeerfan



Joined: 26 May 2011
Posts: 11
Location: Enola PA


PostLink    Posted: Wed May 10, 2017 6:21 pm    Post subject: Poor Post Boil Volume Reply with quote


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Greetings, it's good to be back on the board and brewing again after taking some time away from the hobby.
I brewed a batch last weekend and Kal I am curious as to what others using your system / clones have shared with regards to boil off.

I planned a 6 gallon batch using Beer-smith.
I collected 8 gallons of Wort and began a 60 minute vigorous boil.
I ended my boil with approx 6 gallons in the kettle and due to waste ended up with just less than 5 gallons in my fermenter.

Yes, my SG ratings were higher than expected.

2 gallons in an hour is just nuts, thinking of doing a 30 minute IPA and testing to see how it effects the hops.
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dp Brewing Company



Joined: 08 Jul 2013
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Location: Midwest

Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes

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PostLink    Posted: Wed May 10, 2017 6:35 pm    Post subject: Reply with quote

A lot of the guys on here have a boil rate of 1.9/hr. Yours lines up pretty close.
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Ozarks Mountain Brew



Joined: 22 May 2013
Posts: 746
Location: The Ozark Mountains of Missouri


PostLink    Posted: Wed May 10, 2017 6:44 pm    Post subject: Reply with quote

just back off the heat to the boil and you'll be fine, I run mine on 100% for a few minutes but started backing down as far as I can go just to save the evaporation, beers tasted the same
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kal
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Joined: 12 Dec 2010
Posts: 10739
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Wed May 10, 2017 6:45 pm    Post subject: Reply with quote

dp Brewing is correct. I get 1.9 gal/hr.

For complete details see my brew day step by step: http://www.theelectricbrewery.com/brew-day-step-by-step
And my ventilation article: http://www.theelectricbrewery.com/ventilation

(How hard you boil is a topic that's argued back and forth by brewers. I like to boil hard as it helps maximize alpha acid extraction from the hops, drive off unwanted volatile compounds, and coagulate unwanted proteins. Some say it's better for long term beer stability as well).

Kal

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dp Brewing Company



Joined: 08 Jul 2013
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Location: Midwest

Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes

Working on: Nothing


PostLink    Posted: Wed May 10, 2017 6:46 pm    Post subject: Reply with quote

Ozarks Mountain Brew wrote:
just back off the heat to the boil and you'll be fine, I run mine on 100% for a few minutes but started backing down as far as I can go just to save the evaporation, beers tasted the same


Same here, I back mine down to about 70% to keep the boil going.

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mskbeerfan



Joined: 26 May 2011
Posts: 11
Location: Enola PA


PostLink    Posted: Wed May 10, 2017 7:03 pm    Post subject: Reply with quote

Great to know, and thank you for sharing.
I have always kept the temp programmed at 212 / 213 to keep a rigors boil going but will try backing it off just a bit.

Thx,
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kal
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Joined: 12 Dec 2010
Posts: 10739
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Wed May 10, 2017 8:36 pm    Post subject: Reply with quote

mskbeerfan wrote:
I have always kept the temp programmed at 212 / 213 to keep a rigors boil going but will try backing it off just a bit.

For boiling you have to use the PID in manual mode (duty cycle mode) and not temperature as setting below boiling temp just makes boiling stop completely, not boil less vigorously.

That's the 70% that dp Brewing was talking about.

I do the same: Run at 100% until I get to boil then back off to 85% to keep a good rolling boil going.

Kal

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wscottcross



Joined: 03 Jul 2015
Posts: 219
Location: CT

Drinking: Launch IPA, Double Sunshine clone, Maple Coffee breakfast stout

Working on: expanding my beer horizons (and my beltline)


PostLink    Posted: Fri May 12, 2017 11:01 am    Post subject: Reply with quote

Just keep in mind that those duty cycles are for the 20 gallon Blichmann kettles. Different sizes and maybe even different manufacturers will require different duty cycle settings. Best to experiment and see what the ideal setting is for your particular equipment.
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dp Brewing Company



Joined: 08 Jul 2013
Posts: 661
Location: Midwest

Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes

Working on: Nothing


PostLink    Posted: Fri May 12, 2017 12:28 pm    Post subject: Reply with quote

wscottcross wrote:
Just keep in mind that those duty cycles are for the 20 gallon Blichmann kettles. Different sizes and maybe even different manufacturers will require different duty cycle settings. Best to experiment and see what the ideal setting is for your particular equipment.


Correct and also the amount of wort you are boiling will affect that %. At 7 gallons I'm close to 60%

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kal
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Joined: 12 Dec 2010
Posts: 10739
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Fri May 12, 2017 12:52 pm    Post subject: Reply with quote

Yup! Not just the kettles, it's dependant on:

- Volume of liquid (kettle size like you say)
- Amount of power in the kettle (watts). Could be 4500W, 5500W, 9000W, 11000W, etc.
- Kettle insulation (if any)
- Kettle diameter (the more exposure, the more boil-off you have)
- Ambient temp, wind, humidity level, etc.
- How vigorous of a boil you want in the first place

Definitely play around and see what works for you. Good luck!

Kal

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