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brrman · 08-25-2008, 08:56 PM

Lid stays on til the boil starts. Then it comes off for the duration.

TheFlatline · 08-25-2008, 10:53 PM

Quote:

Originally Posted by brrman

Lid stays on til the boil starts. Then it comes off for the duration.

This. Since I only have a 7 gallon kettle right now, I get pretty full after 5+ gallons of water, and then all of either your extract or DME. I like to have a bit of a boiloff to get me down around 5 gallons. Usually I have to add half a gallon or so if I do a vigorous boil for the hour.

Hermit · 11-15-2009, 06:20 PM

Anyone know of any studies on this? I'm not sure I trust the wiki entirely on this one. It says you have to boil for 100 minutes uncovered to drive it off but then says its boil point is 99F and it is volatile. You would think it would be driven off after a few minutes.

(CH3)2S
H3C-S-CH3
Boiling Point: 99oF
Density: 0.848
Flavor Threshold (Beer):
Perceived Threshold: 10-150 ppb Depends on amount of flavor in beer
Flavor: Cooked corn, creamed corn
Aroma: Same - highly volatile
Source: Precursor in malt (SMM), hops (minor)

maida7 · 11-17-2009, 07:52 PM

Quote:

Originally Posted by malkore

But remember that heat is what causes wort to produce DMS. Taht's why rapidly cooling the wort below 150F is so important. 150-212F is where DMS production happens.

So when you boil the extract, it could produce DMS again, especially if the extract is based heavily on Pilsner malt.

I agree with this guy. Lid off even with extract.

With a full boil you will need to start with MORE THAN 5 gallons so that after the loss to evaporation while boiling you end up with the proper volume of wort. I aim to have more then 5 gallons at the end of the boil because some beer is lost when racking to the keg.

I always start with 6 gallons of water + extracts. This boils down to 5+ gallons. I always have just the right amount to fill a 5 gallon keg.

maida7 · 11-17-2009, 07:58 PM

Quote:

Originally Posted by bearkluttz

I brew outside, or if its raining or windy, in my garage with the door open, so i leave the lid on till i get to boiling then put the lid half on half off to let out the nasties but help prevent anything from falling in, leaves pine needles, bugs etc... just my 2 pesos

Try using a grease splatter screen. They are made for covering a fry pot to keep the oil from spitting at you but make a perfect UFO guard for an otherwise open brew pot. My wife turned me on to this. You can get them at any kitchen specialty shop.