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Old 05-03-2013, 02:45 PM   #11
msh227
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Well I'm glad to hear some of these responses. I'm going to stick with my plan to do 1 gallon batches and only boil for 20-30 min tops. I have no plans to use pilsner malt and I'm not going for hoppy beers, but if I do want a hoppy beer I know I have to increase my hops based on shorter boil times.

Think I'm also going to play with mash times to see how long it takes to achieve conversion. Probably stick with some SMaSH beers for this experiment.

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Old 05-03-2013, 02:51 PM   #12
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Quote:
Originally Posted by SavoryChef View Post
Unless your boil off(standard boil off) is x amount per hour then you boil harder for an x+ amount loss, so you have to adjust your calculations bases on two boil offs. One for rolling boil and one for hard boil. Just boil for 90. That's if you care about being precise.
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Originally Posted by buzbey View Post
Wouldn't boiling really really hard for 60 minutes to drive off the dms in return give you a bunch of melanoidins? Which wouldn't be desired in a pils or saison or something light that you would be using a lot of pilsner malt in?
By boiling hard I mean a solid rolling boil; how your boil should be anyway. Not a simmer, but also not an explosive cauldron. Just a solid rolling boil. I've never had an issue with excessive melanoidins either, even in really pale beers.
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Old 05-04-2013, 02:48 PM   #13
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Quote:
Originally Posted by TyTanium View Post

By boiling hard I mean a solid rolling boil; how your boil should be anyway. Not a simmer, but also not an explosive cauldron. Just a solid rolling boil. I've never had an issue with excessive melanoidins either, even in really pale beers.
Well that's interesting. I've never actually tested it I've only read about it, so I've always done 90+ boils with it. I think for the OP this would be a cool thing to test on one gallon batches.
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Old 05-04-2013, 03:05 PM   #14
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For the original post if your going to do this I would suggest doing two 1 gallon batches from the same mash and be sure to add the exact same amount of yeast. If you just do one 1 gallon batch there's to many variables that could effect the out come. Mash efficiency, mash temp, quality and freshness of grains used, ferment temp, yeast health. To name a few. So how would you really know if there was a difference from the boil length if you couldn't factor the variables out?

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Old 05-05-2013, 10:07 AM   #15
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Yup I agree having a control batch that I can compare the 30 min boil against would be best way to do it.

The other thinking is if I do a 30 min boil and it tastes fine to me then so be it.

Cheers!

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Old 05-06-2013, 04:58 PM   #16
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Just deemed a name for the brew, think I'll call it my 30-30 (Winchester) Ale! Regardless of the recipe.

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