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Old 01-19-2012, 05:35 PM   #11
BIZ002
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Jan 2012
RIO RANCHO, NEW MEXICO
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Well, sometimes i loose a gallon of wort when i boil and sometimes i loose half a gallon due to the boil. Why is that? The times are the same.

 
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Old 01-19-2012, 05:39 PM   #12
Yooper
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UP of Michigan, Winter Texan
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Quote:
Originally Posted by BIZ002 View Post
Well, sometimes i loose a gallon of wort when i boil and sometimes i loose half a gallon due to the boil. Why is that? The times are the same.
Probably a couple of things. For me, humidity changes drastically seasonally. In the summer, I barely boil off a gallon in an hour but in the winter I can easily boil off 2 gallons an hour with the same strength of the boil. And it really depends on the strength of the boil- a hard rocking boil will boil off more than a gentle boil.

(I'm assuming you're using the same pot).
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Old 01-19-2012, 05:50 PM   #13
BIZ002
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Jan 2012
RIO RANCHO, NEW MEXICO
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Yea same pot 8 gallon cap. I guess I am being to picky as I am a Quality Control manager and we deal with the FAA. Thinking my beer would have tasted like Stone IPA....lol

Probably me reading the hydrometer wrong! In a world where we have Coordinate Measuring Machines and Tenths indicators and laser measuring maching and we are using a piece of glass with paper and lead in it to measure our beer. WTF Beer deserves better....lol

 
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Old 01-19-2012, 06:00 PM   #14
graybeard
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Jun 2010
Canton, OH, Ohio
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What was your mash temp?

I tend to get more watery-finishing beers when I mash cooler (say 146-148F, single infusion), and fuller flavors and mouthfeel with warmer mashes (152-154F, single infusion).

I know the warmer temps yield less fermentable sugars, so lower ABV, though...

patrick (graybeard)

 
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Old 01-19-2012, 06:06 PM   #15
BIZ002
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Jan 2012
RIO RANCHO, NEW MEXICO
Posts: 9

This is a Extract beer not a all grain. My boil temp was between 200 and 215.

 
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