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Old 10-04-2010, 04:26 PM   #1
RippinLt
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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?

 
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Old 10-04-2010, 04:27 PM   #2
RippinLt
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Btw it was an extract brew with a specialty steep

 
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Old 10-04-2010, 05:27 PM   #3
frazier
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Probably not enough heat. On my stove, I have to cover the wort until it just starts to boil, then quickly take the lid off to prevent disaster. It's tough to maintain a good rolling boil.

With extract, I probably stir for about five minutes to make sure it's all mixed in. After that it is not necessary. The boil stirs itself.
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Old 10-04-2010, 05:52 PM   #4
smizak
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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
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Old 10-04-2010, 06:33 PM   #5
steinsato
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I very rarely have boil overs. If you stir it as often as you claim you did and keep an eye on the heat, I wouldn't expect you to have any boilovers.
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Old 10-04-2010, 06:37 PM   #6
MBasile
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My electric stove doesn't get a strong boil going, resulting in very little foam at the start. Although I did have a boil over last night because I also do the lid until the last second before boil, but had to run out of the room for a minute and then it started to boil. Even without the vigorous boil and foam, my beers still seem to taste like beers.

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Originally Posted by smizak View Post
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
Thanks, that was $40 I wasn't going to spend today. I always thought they were more like $80.
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Old 10-04-2010, 07:26 PM   #7
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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.
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Old 10-04-2010, 07:54 PM   #8
Naked_Eskimo
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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?

 
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Old 10-04-2010, 08:15 PM   #9
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Quote:
Originally Posted by Gremlyn1 View Post
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.
+1

A combination of that and leaving the lid on half-way** will get you a nice rolling boil... that's when you have to worry about the boil-over. The boil-over is actually a sign you're doing things right.

Another way to improve your boil-time: move to a higher elevation! I love getting rolling boils at 202*F



**You can even go 3/4 of the way on... just make sure it doesn't slip all the way on and cause a violent boil-over. That's happened to me a couple of times
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Old 10-04-2010, 09:24 PM   #10
Fantastical
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I use the stove as well. I get it to boil faster by putting the two large elements on max and swapping the wort every minute or two. Much faster.

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