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Old 07-10-2012, 01:32 AM   #1
snickers104
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Jun 2012
cimarron, kansas
Posts: 60


Why do we have to boil the wort for one hour?? I know hop utilization and all but.....any other reason??

 
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Old 07-10-2012, 01:42 AM   #2
Ton
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Sep 2008
Las Vegas, NV
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I assume it also have to do with evaporation rates in order to achieve the correct volume of wort at the desired gravity. Flavor development is another reason, from concentration & mallard (sp?) reactions.
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Old 07-10-2012, 01:42 AM   #3
ryan09266
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Jan 2012
Fort Collins, CO
Posts: 7

I'm still very new to this but I believe part of it is sanitation

 
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Old 07-10-2012, 01:44 AM   #4
SenorPepe
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Feb 2011
Madison, WI
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Drive off DMS precursors...although you probably don't need all 60 minutes for modern base malts (except maybe pilsner). Sanitation should be taken care of in the first second of boiling. It's also helpful as mentioned for having enough water to mash and sparge and still be able to hit your volume.

 
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Old 07-10-2012, 01:44 AM   #5
snickers104
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Jun 2012
cimarron, kansas
Posts: 60

Ok.. I can see if you have too much wort after mashing out but.....even extract recipes call for one hour boils starting with only 3 gallons of water and then topping off to 5 gallons.

 
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Old 07-10-2012, 01:45 AM   #6
snickers104
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Jun 2012
cimarron, kansas
Posts: 60

DMS??? What is that??

 
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Old 07-10-2012, 01:47 AM   #7
Carter5112
 
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Jun 2010
Nashville, Tennessee
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Dimethyl sulfide

 
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Old 07-10-2012, 01:48 AM   #8
snickers104
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Jun 2012
cimarron, kansas
Posts: 60

OK...didnt know that part of it. Thanks!

 
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Old 07-10-2012, 01:50 AM   #9
SenorPepe
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Feb 2011
Madison, WI
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I've never had it occur but it's meant to taste (and maybe smell?) like cooked vegetables.

 
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Old 07-10-2012, 01:52 AM   #10
DrummerBoySeth
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Mar 2012
Knightdale, NC
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Quote:
Originally Posted by SenorPepe View Post
I've never had it occur but it's meant to taste (and maybe smell?) like cooked vegetables.
Vegetable beer? YUCK!
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