djbradle

Recipes 

I just did a 8 gallon batch with 10 gallons of wort in a 12.5 gallon kettle. I was not sure that I could get a good boil but I indeed did. I boil off about 1 gallon an hour and all my batches have been very tasty. I say roll with it.

I like to taste proof of a rolling boil batch versus vigorous boil. IMHO prolly no difference.

mendesm

Recipes 

This is sort of OT, but it may help if you want to keep on brewing inside...

I started with a turkey fryer and a bbq gas tank in my kitchen, in the middle of the winter. The CO2 alarm in the kitchen never went off (I didn't expect it to, we use all 5 burners on the stove quite often and it never when off with those either).

It did get pretty steamy in the kitchen though, nothing that cracking open a window did not resolve.

YMMV. Use common sense when playing with fires in the house =)

H-ost

Recipes 

I may be wrong but if you are just barely getting to 212* with plain water then wont it be much harder to get to that temp when you have a ton of dissolved sugar? I feel like my wort doesn't boil until it is close to 220*.

__________________
"Wisdom isn't "thinking hard". It's experience." - PassedPawn

Wynne-R

Recipes 

Not nearly that much, H-ost. I did a rough calculation for my normal 10lb in 5 gallon batch, 1060 something.

10lb of grain is about 4.5kg. At 62% sugar, that’s 2.8 kg. Divided by 342g/mole, that’s 8.2 moles. Figure a 20L batch, that’s .4 moles/liter. At .51Cº/m that’s .2Cº, or a little less than .4Fº

If somebody has a better take on the chemistry, go for it. Just don’t make me remind you about significant figures.

Y’all have fun with those big batches, it’s all I can do to lift five gallons in a carboy.