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Old 01-13-2012, 08:02 PM   #1
CanadianQuaffer
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Aug 2011
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Hey guys,

Doing my first real AG on the stove today because it's way too cold to use my propane burner.

Problem is my stove, even on two burners, can't get the 6.5 gallons of wort to a true boil. The water is moving and it's sitting at ~206F.

I know that's enough for sterilization, but is it enough to get proper hop oil utilization and hot break separation?
Anything?

Thanks!

Nick

 
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Old 01-13-2012, 08:11 PM   #2
LandoLincoln
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Ottawa Ontario is 374 feet above sea level, so...boiling is still probably around 212...

Well...good luck. It might turn out okay. It probably won't turn out to be an excellent beer, but it might turn out okay.

Look into making an electric heat stick for next time.

Maybe take the wort and separate it into two smaller pots?

 
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Old 01-13-2012, 08:38 PM   #3
Zamial
 
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IMO you run the risk of having DMS and not killing off all the bacteria. Did that happen? IDK

If you have the ability why not split the batch into 2 pots, each on their own burner. That is what I do when I brew inside on the stove because I do not own a large enough pot for my stove top.

The other suggestion is to build a heat stick.
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Old 01-13-2012, 08:43 PM   #4
ACbrewer
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Worst that CAN happen, the universe could end... although pretty statistically unlikely....

As for sterilization? that's over rated by the home brewer - you need 20 mins at 250F to sterilize a product. And that isn't a 99.999% bacteria killed it is supposed to be 100%.. . the typical Homebrewer needs above 150F for atleast 20 mins to kill of the majority (>>99.9%) of the undesirables and then adds his yeast. Upshot - I wouldn't worry about the sanatation of your wort.

The DMS might be a problem.

 
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Old 01-13-2012, 08:50 PM   #5
david_42
 
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Hot break shouldn't be a problem. Hop oil extraction, either, that works at room temperature. You'll have a little less bittering, as the the isomerization process is very dependent on temperature. Not enough to push you out of style.

DMS would be the biggest concern. Cooking it for an extra 30 minutes would take care of DMS and bittering. Flavor and aroma adds would stay the same.
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Old 01-13-2012, 08:51 PM   #6
CanadianQuaffer
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ok, I just said "f**k it!" and put it on the propane burner in my garage with the doors open. It's cold outside but at least my wort has been at a full boil for the last 45 minutes.

Thanks guys!

Nick

 
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Old 01-13-2012, 09:07 PM   #7
djfriesen
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Problem solved! I love garage brewing in the cold.

 
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Old 01-13-2012, 09:55 PM   #8
spenghali
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i usually keep my lid on until it reaches a good rolling boil and then take it off for the rest, usually maintains. (just have to really monitor it for a boil over)

 
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Old 01-13-2012, 10:45 PM   #9
Ramitt
 
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Quote:
Originally Posted by ACbrewer View Post
Worst that CAN happen, the universe could end... although pretty statistically unlikely....
i think odds are greater his beer starts the zombie apocalypse

 
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Old 01-13-2012, 10:51 PM   #10
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Quote:
Originally Posted by Ramitt
i think odds are greater his beer starts the zombie apocalypse
WAIT!!! It's 2012... Isn't this the year the world ends? What if it's all his beer's fault?!
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You're talking about beer. That could have been a whole lot more fun.

 
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