Originally Posted by Bugeaterbrewing
The problem with that particular setup is the pot. That pot has a much larger surface area than the normal turkey fryer pot. The more surface area you have, the larger your boil off rate will be. With a pot that wide, you will be boiling off 2 gallons or more in an hour. You want to find a pot that has the volume you want that is taller than it is wide.
Bugeater Brewing Company
Wayne, how much of a disadvantage is that, really? I know when I'm batch sparging, it always seems like I'm leaving a lot of sugars behind; if I could collect more wort and not have to do a 90- or 120-minute boil (with the consequential caramelization), wouldn't that be a good thing? Wouldn't that let you boil a pils-malt based wort for only 60 minutes and not worry about excess DMS?
If it's a regular beer, just drop the boil down so it's just barely boiling.
What am I missing? Is there another technical disadvantage of too high a boil-off rate?