I found it very difficult to boil more than 3 gallons on my stove. An hour just to get it there. Found a 10 gal pot on ebay for $40, SQ-14 on sale at HD for $39.99
You can always insulate your pot if you're doing stove top:
I did this when I was doing stove top and it cut 10-15 mins off of the time to boil from room temp.
Another way to improve your boil-time: move to a higher elevation! I love getting rolling boils at 202*F
While I boiled my wort i stirred approximately one every 2 minutes. The foam barely formed on the surface. Could this be from expired ingredients? Or did I stir more than the common brewer?
I wonder how this affects the brewing process/chemistry. It's not the act of boiling that isomerizes alpha acids or any of the other flavor-producing compounds, but the temperature. Do you boil longer or use more hops to account for the lower temp?
Gremlyn...what is that/where did you get that? I do stovetop...and can maintain a 208-209F "boil" but never quite reach 212.
Didnt think that would be too much of a big deal..but have a) never had an active boil, b) never come close to a boilover. So wonder what effect those 3-4 degrees may have?
This may or may not be related, but I have been told on countless occasions to not leave the lid on during boil. This is due to the fact that the condensate that can form on the lid and come back into the wort can produce off flavors...is this true?
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