shlap

Recipes 

My pot is only an 8 gal filled with 6.5 gallons so I couldn't brew that hard. Is it because it was over 100 degrees outside? I'm in the desert.

Wrathbone

Recipes 

It's because you're in the desert. Dry heat.

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On Deck:
Primary- Reboot Pale
Secondary-
Kegged/Aging-
On Tap- Experimental Pumpkin Wheat-ish

xithix

Recipes 

Yup, brewing in a 100 degree desert will do it.

You can always add a bit more water to the pot, if needed - it'd be be safe to at least bring it back to a boil before pouring it in your fermenter.

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Planned: Wormwood Gruit, The Sage of Rye

JVD_X

Recipes 

Try turning down your gas... you only need a rolling boil not a volacano. I start out wide open but after I reach boil I close the gas down 1 or 2 spins to see if I maintain a boil. I do that again if necessary.

This might help - it's worth trying at least.

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- JVD_X

wildwest450

Recipes 

I used to think that, but your beer will be better if you do a volcanic boil. I typically start with over 8 gallons to get to 5.5 gallons. I learned this tip from biermuncher.

srm775

Recipes 

Why? What's the reasoning for this? Hops utilization? Driving off DMS? I don't understand why a very vigorous boil is any better than a gentle roiling boil?

DubbelDach

Recipes 

Wow.... Can't you just rig up a bunch of aluminum foil and a giant magnifying glass instead of using gas?

Yeah, I'd wager the dry air is just sucking the water vapor right out of your pot. I have less of an issue here with the humidity. I've actually lost more to evap in the dry cold winter months than the humid summers.

EDIT: Almost forgot, I keep a measuring stick nearby and gradually add hot water back into the pot during the boil if this is a problem.

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wildwest450

Recipes 

I tried finding the thread he did on the subject but couldn't find it. All I know is that my last three beers have been my clearest (by a long ways) and tastiest. The only change I made is increasing the boil intensity. I don't run my burner wide open, but im throwing two to three big rooster tails.

Judochop

Recipes 

I’m getting the same rate and I’m in Chicago! Granted, these boils were done at a time when summer was turning to fall, so it’s not quite the sauna anymore, but… it ain’t the frickin’ desert either, y’know?

I’ve been sparging to collect 7 gallons. I let it boil for 60 minutes, not counting the 10-15 it takes to get it to boil and under self-control. So, I’m applying heat for maybe 75 minutes total, and by the time I’m done I’m left with 5 gallons or less. And I wouldn’t say my boil is volcanic. Hearty, but not nuts.

As Keanu might say… “whoa.”

So what gives?

By the way, how often does everyone stir? I know for most styles I want to avoid caramelization, but how much (how frequent) stirring is required to do that?

ohiobrewtus

Recipes 

Good grief, were you boiling with a jet engine?

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