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Monsterc · 10-31-2008, 03:18 AM

What temp do most of you guys do the hops boil at?

180+
190+
or 212

And do you do a vigorous boil the full time, or do you just bring it
up to a boil?

**DeathBrewer** · 10-31-2008, 03:21 AM

wait till it gets to a full boil, then throw in your hops. you want a nice rolling boil the whole time.

really, boiling is boiling...you can't go higher than boiling temperature and you don't want to go lower. water boils at 212°F

wort usually boils at about 208 from what i've seen

The Pol · 10-31-2008, 03:33 AM

Water wont boil below 212F... yah yah, adjusted for altitude and pressure. 180? 190? That is really hot, but not a boil.

EDIT: If you are brewing in a vacuum chamber, you CAN boil at 180 or 190...

**jkarp** · 10-31-2008, 05:09 AM

Water boils at 199 for me. Yaaay Colorado!

lamarguy · 10-31-2008, 05:25 AM

I don't perform a continuous rolling boil. I've found I can get excellent hot break, good hop utilization, and avoid boilovers by:

Bring the wort temperature up to a full boil (212F) for ~5 minutes to facilitate the hot break.
Reduce the temperature to ~205F and maintain for the duration of the "boil".
Add hops and continue brewing as usual.

Try it sometime. I think you'll find it works well.

The Pol · 10-31-2008, 10:43 AM

Quote:

Originally Posted by lamarguy

I don't perform a continuous rolling boil. I've found I can get excellent hot break, good hop utilization, and avoid boilovers by:

Bring the wort temperature up to a full boil (212F) for ~5 minutes to facilitate the hot break.
Reduce the temperature to ~205F and maintain for the duration of the "boil".
Add hops and continue brewing as usual.

Try it sometime. I think you'll find it works well.

I think Id shoot myself... because Id have to watch the boil and monitor the temp... what is the purpose of dropping the temp by say, 5F? What do you gain?

carl spakler · 10-31-2008, 12:16 PM

Interesting discussion... Is there anything magical about the ~212* (altitude differences) that makes the beer or is it more of a process to kill off potential infection? In which case a full 60 mins of boil isn't needed, just maybe 10 or so with all the ingredients in the pot.

Do the hops need the ~212 to extract the bitterness, or is it enough to be in the hot water for 60/45/10/5/etc mins?

Monsterc · 10-31-2008, 12:32 PM

What's the difference between cold break and hot break?

homebrewer_99 · 10-31-2008, 12:35 PM

Quote:

Originally Posted by Monsterc

What's the difference between cold break and hot break?

Temperature...DOH!!!

**Jaybird** · 10-31-2008, 12:35 PM

Well I will say this. You can take it on face value if you like but. The more vigorous the boil the better chance you have of driving off DMS. This has been discussed here often. I wouldn't even consider lowering my "boil" temps to say "simmer" also when you lower your boil rate you lower your evaporation rate as well.
Cheers
JJ