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Old 12-09-2013, 07:25 PM   #71
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Responding to Maegnar's first post. I just did my first batch 2 days ago also on an induction cook top. I did get to the hot break with a very vigorous rolling boil. I had to knock it down until the break finally came through. After that, I never did get it back to a rolling boil (at least what I consider a rolling boil). I could see that the hops and all in the pot were moving around very nicely and I did take a temperature reading and it came out at 219F. So I think my boil came out well. The batch has been in the fermenter for two days and it's bubbling like crazy. BTW, my first batch is 2.5 gallons and I'm hoping for the best.

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Old 12-09-2013, 08:42 PM   #72
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I didn't read through every single post, but in skimming this thread, I didn't see anyone ask whether or not these are extract brews you're boiling on your stovetop. Long, rolling boils are not as necessary for extract, because it has already been boiled for you once. James Spencer at Basic Brewing did a whole series of videos on 20-minute extract beers that used extra hops to compensate for the reduced boil times. I brewed a couple of them back when I was keeping enough DME around, and they were surprisingly good. Just some food for thought. What matters is, do you like your beer? If you do, steady on.

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Old 12-09-2013, 09:21 PM   #73
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Quote:
Originally Posted by mikebenntt View Post
I did take a temperature reading and it came out at 219F.
Time for a new thermometer, unless you're below sea level...
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Old 12-09-2013, 09:54 PM   #74
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I thought I was wrong one time but I was mistaken .
Thats all I need to know...
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Old 12-11-2013, 06:46 PM   #75
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Quote:
Originally Posted by Tim_Kreitz View Post
I didn't read through every single post, but in skimming this thread, I didn't see anyone ask whether or not these are extract brews you're boiling on your stovetop. Long, rolling boils are not as necessary for extract, because it has already been boiled for you once. James Spencer at Basic Brewing did a whole series of videos on 20-minute extract beers that used extra hops to compensate for the reduced boil times. I brewed a couple of them back when I was keeping enough DME around, and they were surprisingly good. Just some food for thought. What matters is, do you like your beer? If you do, steady on.
You are absolutely right that long boils are more important for all grain brewing. Even with all grain, however, it isn't necessary to have a violent boil. For most styles that don't depend on a lot of Maillard reactions in the kettle, as long as there is some disturbance on the surface, you should be fine.
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Old 12-11-2013, 11:16 PM   #76
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Your beer is obviously going to be horrible because of this action . Unless of course it tastes good .
I have my $$ on good .

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Old 12-13-2013, 03:47 PM   #77
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Your beer is obviously going to be horrible because of this action . Unless of course it tastes good .
I have my $$ on good .
Your logic is unassailable, sir.
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