chuckda4th

Recipes 

Did my first full boil AG batch this past weekend. Started with about 7.5g, and landed at about 6 over an hour & 15 min which was exactly what I was expecting.

Although I had no issues getting the 7.5g to a rolling boil, after about 40min it was down under 7g, but wasn't "rolling" anymore. It was boiling, just not vigorously. My range was on "high" the entire time, and the beer always maintained at least 212*, although when it was rolling it was at 214*.



I'm a little worried that as the water boiled off and the wort became more and more dense, although there was less volume, the stove couldn't keep up with the density any more. This would mean that doing beers with higher OGs via this method may be problematic.

Thoughts?

Anyone else ever seen it where a boil went from rolling to gradually not over the course of a brew?

TIA!

duboman

Recipes 

Not many people are successful doing full boils on a range and the issue you experience scan happen for the reason you stated, I'm actor surprised you got the full volume boiling! I would look into going to outdoor brewing and propane if you plan on doing bigger beers. Otherwise people will split their batch into two kettles

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Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

chuckda4th

Recipes 

Unfortunately, the layout of my property isn't really conducive to outdoor brewing.

duboman

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Then you might want to go back to partial boil or split into 2 kettles

A vigorous boil halos drive off DMS assuming you all grain or partial mash, extract less of an issue but still you really want a good rolling boil throughout the process

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

thetragichero

Recipes 

this is the exact reason i'm going from stovetop boil (using multiple pots) to outdoor propane brewing
the 8g kettle i bought couldn't get above 210*F even after over an hour

barrooze

Recipes 

You could also go electric.

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

pvtschultz

Recipes 

I noticed the same thing when I was still trying to stovetop it and I was fighting DMS issues with Rahr 2-Row malt or Pilsner malt even with 90 minute boils.

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Brewing: Raspberry Brown Ale, Berliner Weiss Style Sour, Sour Malted Apple Ale
Drinking: Kona Fire Rock Pale Ale Clone (delicious!)
On Deck: Cream Ale, Classic American Pilsner, Dunkel, Porter...
2013 Gallons Brewed: 40
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chuckda4th

Recipes 

Kegged the first batch I did like this about a week ago, and no DME issues thus far. Did a second brew the same way, and again I was at a rolling boil for about 80% of the time, after which it was still clearly boiling...just not "rolling"

I think I'm just going to throw together a 1500 watt heat stick when I have a chance. Like I said...I'm so close...just need that extra little oomph.

Anyone know if anywhere sells them already built?

thetragichero

Recipes 

spent $50 on a walmart turkey fryer and it works like a friggin champ
and it passed my durability test: partigyle brew day, on for about 5 straight hours and didn't explode

mikescooling

Recipes 

Hi, inside I use a wok burner (65,000btu's) it's made to be used on top of the stove. Amazon has them,