to lid or not to lid .... a boiling question. - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > to lid or not to lid .... a boiling question.

Reply
 
Thread Tools
Old 01-11-2017, 06:24 PM   #11
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 27,114
Liked 7244 Times on 4301 Posts


"And you will know my name is DMS when I lay my vengeance upon thee." - Pliny 1:070
DMS is a real thing, and you'll know it is real when you have a beer that tastes and smells just like creamed corn. Years ago, a buddy of mine made a all-grain (pilsner) Schwarzbier. It was so awful with creamed corn flavor he had to dump it. I could not drink it. He swore he did not leave the lid on, so I can't say that's where the flavor came from. He did say he never had a strong boil.

Anyway, in many years of making and sampling and judging homebrews, I've never had another one like that. I suspect that he got the wort hot enough to create a ton of DMS, but not enough steam evolved to remove the DMS from the pot. So that's one data point for you all. BTW, that XBeeriment up there said that indeed he had a ton of boil off - in fact, the "lid on" boiled off the same amount as the lid off.

So, I'd say given all of that, just make sure you have a good boil, and maybe the lid isn't the hobgoblin we previously thought it was.
__________________
- Andrew

2
People Like This 
Reply With Quote
Old 01-11-2017, 07:24 PM   #12
Decimotox
Recipes 
 
Aug 2016
Posts: 67
Liked 21 Times on 18 Posts


Quote:
Originally Posted by pshankstar View Post
I just did a small batch DIPA last night indoors b/c the winds were steady at 30+ MPH and gusts of 50+. My wife was so mad and said the smell was making her sick. How is that possible I thought? Yes, I love the smell but my wife hates it.

Anyway, I do not cover when I boil with the fear of getting DMS as Yooper mentioned. Although, many of my friends in our brew club keeps their lids partially on and they do not get these off flavors. I would say its covering about half of the opening. The other problem I have is, I do not have a lid large enough for my keggle.
Yeah....SWMBO said the same thing to me. It's the overwhelming malt smell. Did two batches inside when I first got into it and her complaints made it easy for me to buy a propane burner. Now no more worries

In relation to the topic, I keep my lid about halfway on during the boil. I want to keep it somewhat safe from little particles falling off of the deck above mine (apartment building). Haven't had an issue yet.

 
Reply With Quote
Old 01-11-2017, 07:40 PM   #13
gunnuts
Recipes 
 
Feb 2016
Fremont, CA
Posts: 59
Liked 22 Times on 15 Posts


I had to do my last batch with the lid partially on.... not to keep the evap under control but to keep junk from dripping back into my wort.

My house exhaust was not strong enough to handle the boil off and my vent began dripping like rain.

I'm about to try that beer this weekend.

 
Reply With Quote
Old 01-12-2017, 02:00 AM   #14
BentBrewer
HBT_SUPPORTER.png
 
BentBrewer's Avatar
Recipes 
 
Aug 2015
Cool, CA
Posts: 156
Liked 78 Times on 56 Posts


Quote:
Originally Posted by passedpawn View Post
"And you will know my name is DMS when I lay my vengeance upon thee." - Pliny 1:070
I'm saving that.
__________________
-----------------------
BSB @ Facebook

Website: coming someday

passedpawn Likes This 
Reply With Quote
Old 01-12-2017, 02:25 AM   #15
Singletrack
Because it's judgment that defeats us.
HBT_SUPPORTER.png
 
Singletrack's Avatar
Recipes 
 
Sep 2014
So Cal
Posts: 943
Liked 336 Times on 230 Posts


Quote:
Originally Posted by RPIScotty View Post
If you attempting to reduce Boil off and limit thermal stress to the wort, a lid with a cutout like the one shown on the right would do the trick:

Attachment 384145
I'm not familiar with "thermal stress to the wort." What is this?

At sea level, wort boils at about 212 F (I'm told), and it is difficult to get it any hotter than that at atmospheric pressure (either no lid or lid with a large vent). So what causes the thermal stress, and what are the effects?

 
Reply With Quote
Old 01-12-2017, 04:41 AM   #16
RPIScotty
 
RPIScotty's Avatar
Recipes 
 
Dec 2015
Posts: 226
Liked 35 Times on 29 Posts


Quote:
Originally Posted by Singletrack View Post
I'm not familiar with "thermal stress to the wort." What is this?



At sea level, wort boils at about 212 F (I'm told), and it is difficult to get it any hotter than that at atmospheric pressure (either no lid or lid with a large vent). So what causes the thermal stress, and what are the effects?

Heat stress would be a result of the typical "raging Boil". It has been shown to accelerate oxidation reactions and affect final color of the beer. This is a concern if brewing delicate pale lagers or brewing using Low Oxygen methods in general.

By limiting evaporation and Boil vigor using reduced heat and partial lid, you can reduce thermal stress while still allowing undesirable volatiles to escape.
__________________
Check us out at www.lowoxygenbrewing.com

"Oxidation of wort has a deleterious effect on the quality of the final beer." Jean DeClerck

 
Reply With Quote
Old 01-12-2017, 05:16 PM   #17
BitterSweetBrews
Recipes 
 
Dec 2014
Omaha, Nebraska
Posts: 154
Liked 22 Times on 20 Posts


Quote:
Originally Posted by jtratcliff View Post
There is a good Beersmith podcast with Dr Charlie Bamforth all about the boil.


2
People Like This 
Reply With Quote
Old 01-13-2017, 03:03 AM   #18
jtratcliff
HBT_LIFETIMESUPPORTER.png
 
jtratcliff's Avatar
Recipes 
 
Feb 2013
Pasadena, CA
Posts: 1,232
Liked 302 Times on 228 Posts


Quote:
Originally Posted by passedpawn View Post
BTW, that XBeeriment up there said that indeed he had a ton of boil off - in fact, the "lid on" boiled off the same amount as the lid off.

So, I'd say given all of that, just make sure you have a good boil, and maybe the lid isn't the hobgoblin we previously thought it was.
I think that's the key... and jibes with Bamforth in the video, too, really... It's not the lid per se that's important, it's the vigorous boil that converts the DMS-precursor and then drives off the DMS... It might be easier to drive off DMS without a lid but not impossible to do so with one.
__________________
It doesn't take a Rocket Scientist to make beer...
I mean, yeah, I am a Rocket Scientist*, but I
wouldn't need to be one to make beer.

Have a Space Nerd in the family? Check out my book
The 50 Most Extreme Places in Our Solar System
for a look at our wild and wonderful Solar System!

* Not really a Rocket Scientist...
Actually a Planetary Geophysicist.
So check out my Book!

BitterSweetBrews Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Boiling question steveca Beginners Beer Brewing Forum 6 11-08-2012 10:43 PM
Question about boiling Juilin Beginners Beer Brewing Forum 6 04-26-2011 11:58 AM
Boiling question Hasheronon All Grain & Partial Mash Brewing 3 03-16-2009 07:13 PM
Boiling question HoosierDaddy General Techniques 10 04-02-2008 10:57 PM
Boiling vs Non-Boiling Extract Question wardos Extract Brewing 17 09-05-2006 01:01 PM


Forum Jump