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Grinders Island Brewery - Pipeline
Pigged - Dbl Chocolate Stout (76), Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap), Primary #2 - Nut Brown (78) Starter Pacman yeast, On Deck - Dead Arrogant Guy (81), On Deck - One Putt12 IPA (82)
Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.
Reduction of volume. Carmelization of sugars. Greater hop utilization. More time to relax with a good cigar and a homebrew while you enjoy the wonderful aroma of boiling wort.
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Reality is a crutch for people who can't cope with drugs. -Lily Tomlin
Melanoidin flavors, a little more bitterness from your bittering hops (if they are boiled the whole time), a lot less flavor/aroma from your bittering hops (useful if making, say, a scotch ale where hop flavor/aroma are undesired)
also reduces dimethyl sulfide (DMS), the smell you get from canned corn- good to reduce this in light pilseners
also, i often end up using more mash/sparge water than i wanted due to temperature adjustment, so its useful in hitting your target gravity- if the gravity is too low, just keep boiling!
I usually boil until I'm at 6 gallons, the add my 60 minute hops and start timing. You can get a few more IBUs out of boiling them for as long as 75 minutes, but not much.
The only time I plan on a 90 minute boil are when one of two things is true:
1. Using pilsner malt. If I'm using pilsner malt, everything I've read says to do a 90 minute boil to boil off more DMS. I don't know if this is always needed, but it's what I do.
2. In a bigger beer, my efficiency decreases quite a bit (and it's not great as it is) so I'll do a longer boil and try to increase my sparge runnings. This works well, because I'm using more grain and should actually use more sparge water as a result. So, I'll sparge more and boil longer to get closer to my intended OG.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Well - I searched and found nothing. I even searched 60 vs. 90 minute boil and found nothing - get off your high horse again BIG.
Seriously - get over it and deal with it.
I SWEAR Yoop - he just waits for me to mess up - I'm glad he is the cop here!! Good God!
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Grinders Island Brewery - Pipeline
Pigged - Dbl Chocolate Stout (76), Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap), Primary #2 - Nut Brown (78) Starter Pacman yeast, On Deck - Dead Arrogant Guy (81), On Deck - One Putt12 IPA (82)
Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.
Last edited by Grinder12000; 11-16-2008 at 08:57 PM.
also reduces dimethyl sulfide (DMS), the smell you get from canned corn- good to reduce this in light pilseners
I think it smells like corn tortillas...
But ya, pretty much all of those reasons are the answer. I always boil for 90 minutes to get better effeciency and to allow for more malliard reactions in my beers, giving a toastier malt profile. And if you've ever brewed with pilsner malt, you will understand why you want to ake sure you boil off all the nasty SMM (DMS precursor), it smells like corn tortillas.
EDIT: This is assuming ya'll up north know what corn tortillas smell like. I eat them on a regular basis, but I also eat a lot of Mexican food, which may not be the case for the rest of you.
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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
Maybe a mod could combine all of these or something...just so you don't get confused and start yet another.
No, it's ok. Sometimes questions come up, and we don't want to dissuade people from asking questions.
Let's keep this friendly and not allow be nitpicky about who starts what thread. I read all the threads, but I don't see much duplication.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I usually boil until I'm at 6 gallons, the add my 60 minute hops and start timing. You can get a few more IBUs out of boiling them for as long as 75 minutes, but not much.
The only time I plan on a 90 minute boil are when one of two things is true:
1. Using pilsner malt. If I'm using pilsner malt, everything I've read says to do a 90 minute boil to boil off more DMS. I don't know if this is always needed, but it's what I do.
2. In a bigger beer, my efficiency decreases quite a bit (and it's not great as it is) so I'll do a longer boil and try to increase my sparge runnings. This works well, because I'm using more grain and should actually use more sparge water as a result. So, I'll sparge more and boil longer to get closer to my intended OG.
In last night's brew session, I missed my beginning water add.(stupid noob mistake added too much water). The brew was a partial mash, DME, and LME. The boil time was supposed to be 60 min, but I had already added my DME, wort from the mini-mash, brought to a boil and added the first hops before I realized there was NO WAY that that much liquid would boil down to 5.5 gallon. Instead of adding the remaining hops on their schedule, I delayed the rest of the hop adds by 15 min. The first hops were boiled an additional 15 min, but the rest were added on schedule (20 and zero). Bottom line - the wort was boiled an additional 15 min with the first hops. Hit the anticipated O.G. on the nose. How will this affect the beer? Beginning hops were Williamette Pellets. Thanks in advance.
90 minute vs. 60 minute boil???
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