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Darth Konvel · 11-07-2005, 01:51 PM

It takes me about 20 minutes to hit boil on my electric stove, but it's already at a decent temp from mashing.

Orfy, I wonder how quickly it would bring it to a boil if the keg was pre-heated a little. I'd wager that thing absorbs alot of heat initially.

Tony · 11-07-2005, 07:50 PM

I have to brew indoors, and am able to bring 7 gallons to a boil, after mashing, and sparging out (still nice and hot), on my kitchen gas stove in about 20 to 25 minutes. Like Lupus said, it makes a difference that the kettle or keg is already warmed up. I get a nice roll, and have yet to have a boil over.

**Baron von BeeGee** · 11-07-2005, 08:19 PM

I'm pretty sure I get 7g going in 10-15 minutes on my turkey fryer. My kettle and wort are warm/hot from mashing, and I also get a headstart on boiling while my second batch sparge is soaking in. But I've never really timed it.

ScottT · 11-07-2005, 08:24 PM

Guys, put a timer on your kettle next time you start to boil. Unless my stainless keg is just too ineffecient in heat transfer, I cant imagine your getting rolling boil on 7 gallons in 10 minutes.

Granted, I don't ever scorch my wort but it takes me a good while to get a full rolling boil. Maybe the thin stainless just doesn't gransfer the heat well.

**Walker** · 11-07-2005, 08:42 PM

time to get a rolling boil is going to depend on the BTU rating of your burner...

With a nuclear device, you could boil it to evaportation in a milisecond.

-walker

**Baron von BeeGee** · 11-07-2005, 08:47 PM

Quote:

Originally Posted by ScottT

Guys, put a timer on your kettle next time you start to boil. Unless my stainless keg is just too ineffecient in heat transfer, I cant imagine your getting rolling boil on 7 gallons in 10 minutes.

I'm time it next time and see...I might be warping time in my addled brewday mind. It's pretty fast, however. My wort is probably already around 140F or more, I suppose (mash ~155, 2 sparges ~170). I'm using ss, also, but just a regular 32qt pot, not a keg. Typically by the time I've dumped my grains out back and rinsed out my MLT I need to start stirring and watching for boilover. I also put the lid on my pot until it foams up nicely, which of course helps get to temp (and lead to horrendous boilovers if not tended).

**Orfy** · 11-08-2005, 08:13 AM

Don't forget I'm talking from 60f to a boil.
I'll have to wait for actual brew day (soon) to get actual times.

**Catfish** · 11-08-2005, 11:26 AM

Try boiling your water in smaller pots. Put a gallon in your brew pot and a half gallon in a second pot get them both going, when the half gallon hits boilng dump it in your brew pot and repeat. It'll be a lot faster than getting the whole 7 gallons going at once.

**Baron von BeeGee** · 01-11-2006, 05:29 PM

Quote:

Originally Posted by ScottT

Guys, put a timer on your kettle next time you start to boil. Unless my stainless keg is just too ineffecient in heat transfer, I cant imagine your getting rolling boil on 7 gallons in 10 minutes.

Can't believe I managed to find this thread on the first try. Anyways, I finally remembered to time things last weekend. I collected exactly 7g of wort via batch sparging into my 7.5g ss pot. I was mashing at 150F and sparging at 170F in pretty quick succession, so the wort was plenty warm when I kicked the turkey fryer off, just guessing 140-150F.

First sign of boilover = 9 minutes
Started stirring furiously, modulating heat
Boilover averted, hot break broken = 5 more minutes

So from end of sparge to safe, rolling boil ~ 15 minutes.

**Orfy** · 01-11-2006, 06:24 PM

That's amazing my 8.8kw burner on a 27l boil takes about 40 minutes