View previous topic :: View next topic |
Author |
Message |
stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
|
Link Posted: Mon Nov 23, 2020 11:35 pm Post subject: thermal load/boil off rate/wort damage |
|
|
Hey, I have been reading a couple of threads on HBT about thermal load/boil off rate, etc. Some people are claiming the goal is to get the boil off rate down to a very low number, like 5% or something. Has anyone taken their boil off rate down and noticed any beer improvement? I'm getting like 1.5-1.7 gal/hr on my setup most of the time. I adjust the boil PID between like 70 and 85% for 6-17 gallon batches.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
|
Link Posted: Tue Nov 24, 2020 12:13 am Post subject: |
|
|
So you have no concerns about damaging your wort with excessive heat i guess.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
701pilot
Joined: 10 May 2016 Posts: 50 Location: northern california
Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale
Working on: Milk Chocolate Stout
|
Link Posted: Tue Nov 24, 2020 5:49 pm Post subject: |
|
|
I thought the point of the boil was to reduce the amount of liquid in the wort to the appropriate percentage of sugar. If you lower the boil off rate you will need to boil longer. I'm with Kal, crank it up and let er buck.
_________________ Mark
I can't change the laws of physics but with enough horse power I can chase it into submission.
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Tue Nov 24, 2020 6:30 pm Post subject: |
|
|
701pilot wrote: | I thought the point of the boil was to reduce the amount of liquid in the wort to the appropriate percentage of sugar. |
No, that's just a side effect (edit: at least on most systems - if your mash tun isn't big enough then some will boil longer to get the gravity up as they're limited to how much grain they can mash). The boil is normally used to maximize alpha acid extraction from the hops, drive off unwanted volatile compounds, and coagulate unwanted proteins. The wort pH will also drop slightly during the boil which will help with long term stability. pH will drop further when you ferment. If the beer has too high of a pH it will be more prone to infection and long term stability will be reduced. Often, the pH of the final beer describes how “lively” a beer is.
Quote: | If you lower the boil off rate you will need to boil longer. |
Not necessarily. If your boil off rate is lower you simply collect less wort to begin with (i.e. use less sparge water). I will anywhere from 60 - 90 minutes for most beers, and sometimes as long as 2-3 hours if the goal is extra caramelization ( like a barleywine: https://shop.theelectricbrewery.com/pages/american-barleywine ).
For beers I boil longer I simply collect more in the boil kettle.
More in my brew day step by step: https://shop.theelectricbrewery.com/pages/brew-day-step-by-step
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
Last edited by kal on Tue Nov 24, 2020 8:23 pm; edited 1 time in total
|
|
Back to top |
|
|
stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
|
Back to top |
|
|
stickyfinger
Joined: 04 May 2014 Posts: 176 Location: hudson valley, NY
|
Link Posted: Tue Nov 24, 2020 8:42 pm Post subject: |
|
|
yeah, i'm thinking about trying it to see if i can tell any difference.
|
|
Back to top |
|
|
KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
|
Link Posted: Sun Nov 29, 2020 1:05 pm Post subject: |
|
|
I thought the boil goal was a nice rolling boil and not a crazy type of boil. Once I get a protein break I set the BK PID to 75%. I've been happy with the results.
|
|
Back to top |
|
|
|
|