freeballer
Member
I am fairly new to the brewing scene, and so far I have had great success brewing extract kits using an old 4 gallon enameled stock pot that I stole from my mother's kitchen.
Recently I purchased a turkey deep frier setup with an 8 gallon stainless steele stockpot and a propane burner and stand.
I thought it would increase the sanitation of my brew if I boiled all five gallons in the stockpot, instead of boiling 3 and than adding 2 gallons of fresh water like I had done in the past with my smaller pot.
To my dismay, upon sampling the cooled wert it was overwelmingly bitter.
I am wondering if this is because all five gallons of water were exposed to the hopps and therefor extracted more of the hopp oil, or was it something else?
Do I need to adjust the way I use the hopps if I boil all five gallons and add no additional water?
Is there any real advantage to boiling all 5 gallons(I actually started with 5.75 gallons, to end up with 5.0 at the end)or is boiling 3 and adding 2 the standard?
What do most people do that have the boiling capacity?
Recently I purchased a turkey deep frier setup with an 8 gallon stainless steele stockpot and a propane burner and stand.
I thought it would increase the sanitation of my brew if I boiled all five gallons in the stockpot, instead of boiling 3 and than adding 2 gallons of fresh water like I had done in the past with my smaller pot.
To my dismay, upon sampling the cooled wert it was overwelmingly bitter.
I am wondering if this is because all five gallons of water were exposed to the hopps and therefor extracted more of the hopp oil, or was it something else?
Do I need to adjust the way I use the hopps if I boil all five gallons and add no additional water?
Is there any real advantage to boiling all 5 gallons(I actually started with 5.75 gallons, to end up with 5.0 at the end)or is boiling 3 and adding 2 the standard?
What do most people do that have the boiling capacity?