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Old 10-03-2012, 11:28 PM   #1
Aug 2012
Posts: 29

I frequent other brewers recipes and see that most of them have boil sizes larger than I am able to do. As a top off extract/partial mash brewer I am aware of the formula of appropriate top of levels to achieve gravity. This does apply to all recipes, correct? Sorry for the dumbass question. When I read about that formula, it was in accordance to converting AG to extract and what to do with the top off.


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Old 10-04-2012, 10:35 AM   #2
Sep 2011
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Posts: 1,288
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You are better off to boil as much as you can for extract or all grain brewing.If you cannot do a full boil then boil what you can and top off to needed level.

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Old 10-04-2012, 12:21 PM   #3
May 2011
Millburn, NJ
Posts: 1,385
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I'd like to know what scientific evidence there is that proves that a full boil tastes better than a "75% full" boil that requires a gallon or two of top off water.
I understand why you want eater for mash thickness.
But what difference does it make if you boil 4 gallons, end up with 3, and add 2 gallons at the end, as opposed to boiling 6 and ending up with 5?

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Old 10-04-2012, 01:05 PM   #4
Krovitz's Avatar
Mar 2012
Quincy, MA
Posts: 582
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I do partial mash/ partial boils. I have no scientific evidence but I did take 1st place at a local homebrew competition against many all grain/ full boil beers. There are a lot of tips and tricks on these forums to maximize the quality of partial boils.

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