Can't reach rolling boil, is that bad?
 

I am boiling a wort right now and my stove to can't bring 2.5 gallons to a rolling boil. Right now the wort is boiling at 212 degree and thats as high as it will go. Will any negitive effects happen to my beer because of this?

You might not get as much hop utilization. Try reducing the volume a little.

I presume you are doing an extract brew.

If so I wouldn't worry.

Try a different pot with better contact to the heating element. ANY stove should be able to boil 2.5 gallons...

Unless you use a pressure cooker, 212 degrees is as high any boil will go regardless of the size of the burner.

If you can't get a rolling boil going, some of the holes in the burner are likely plugged. Try cleaning them with oven cleaner and some toothpicks or wire. A rolling boil is desirable for complete hop utilization but not getting one won't ruin the batch.

Tom

are you using a lid?

its hard for me to believe that with a lid you can't get 2.5gal to a good boil with ANY stove.

Don't use a lid. It's better to have a lesser boil than to boil with a lid on.

Had the same problem my 1st time. I kept waiting and waiting. Then finally just rolled and finished the recipe to spec and it didnt turn out too bad.

OK, if I understand the physics here, 212 is as high a temp as you can get at normal atmospheric pressure, right? To get higher temps, you need some way to increase the pressure, like a pressure cooker.

Until I get a burner and start some REAL boils, I start with the lid on the pot. I lift the lid regularly to let the DMS and other evil spirits out, and to check on the boil. Once I get a decent boil, the lid stays off.

Now that I have a 5 gallon pot, getting 4 gallons to boil in it takes FOREVER, even with the lid on. Our glass top stove sucks. I'm working on a heatstick, and that should help until I get my burner.

Just how important is a "rolling boil"? As long as you are at 212, you are boiling.

212 is the standard boiling point for water not wort.

The main reason for a rolling boil is to do with AG brewing.

To concentrate the wort.
coagulate proteins
drive of unwanted compounds.

All of those have already been done with extract.