...that is unless you do small boils, use fewer hops, and use the late addition method...you won't carmelize that way either...BUT with a full boil you will need a wort chiller...The closer you can get to a full boil, the better. You will get better Hop utilization, and the Wort won't caramalize as easily.
I have a chiller and I've never used a kit, so sounds like the consensus is 5 gal. boil, huh?
Just a heads up, this time of year in most parts of the country, the tap water is running warmer and a chiller alone will not bring you to pitching temps. For example...if the tap is running at say 70, the chiller will bring you in to the 90's. I usually ice bath the kettle once the chiller loses effectiveness.
You could boil and chill 4 w/ the chiller, and then add a gallon of pre-boiled and chilled / frozen water, or boil all and ice the kettle, it's really up to you.
Mike
I agree!!! :rockin:There really should be very little difference between a partial and a full boil if you use the late extract addition method - what you want to do is boil at about the OG of the beer (i.e. if your expected OG is 1.048, add just enough extract to reach 1.048 for the boil, then add the rest of the extract 5 minutes or so before the end of the boil). If you're picky, adjust for evaporation. This way, you get identical wort utilization and avoid caramelization of the extract.
Ultimately, it's a matter of preference. If you have the ability to do both, just go with what's easier or with what tastes better to you.
Olive oil method? What's that?
So, do you use egg whites for clearing your brew?...I tend to want to stick with the traditional methods...
What is magical about boiling at the OG? Why not just throw in half of the extract until the last 5 minutes, or for that matter why not put it all in for the last 5 minutes? I know that boiling longer should be better but I don't know why. These are all serious questions from a noob...There really should be very little difference between a partial and a full boil if you use the late extract addition method - what you want to do is boil at about the OG of the beer (i.e. if your expected OG is 1.048, add just enough extract to reach 1.048 for the boil, then add the rest of the extract 5 minutes or so before the end of the boil). If you're picky, adjust for evaporation. This way, you get identical wort utilization and avoid caramelization of the extract.
What is magical about boiling at the OG? Why not just throw in half of the extract until the last 5 minutes, or for that matter why not put it all in for the last 5 minutes? I know that boiling longer should be better but I don't know why. These are all serious questions from a noob...
So, do you use egg whites for clearing your brew?
That's traditional.
I know you don't...just pulling your chain.
Back on topic - are you saying if you only use a 3 gallon pot for boiling you should only user about half of your extract UNTIL about 5 minutes left in the boil??
What about HOPS and the Steeping grains ???
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