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Old 01-16-2009, 06:23 PM   #11
remilard
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Quote:
Originally Posted by Orfy View Post
212 is the standard boiling point for water not wort.

The main reason for a rolling boil is to do with AG brewing.

To concentrate the wort.
coagulate proteins
drive of unwanted compounds.

All of those have already been done with extract.
What is the boiling point of wort? Say 1.056 SG.

 
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Old 01-16-2009, 06:39 PM   #12
desertbronze
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Quote:
Originally Posted by jkarp View Post
Try a different pot with better contact to the heating element. ANY stove should be able to boil 2.5 gallons...
Exactly what I was thinking. How do you cook a big pot of chili or stew if you can't 2.5 gallons to boil?
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Old 01-16-2009, 06:54 PM   #13
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Quote:
Originally Posted by Figbash View Post
Unless you use a pressure cooker, 212 degrees is as high any boil will go regardless of the size of the burner.

If you can't get a rolling boil going, some of the holes in the burner are likely plugged. Try cleaning them with oven cleaner and some toothpicks or wire. A rolling boil is desirable for complete hop utilization but not getting one won't ruin the batch.

Tom

When I make candy my boil goes as high as 245. When I make sugar syrup my boil measures exactly 231.

Wort is pretty much water with tons of sugar added. The higher the concentration of sugar the higher the temp that you can achieve.

The vigor of the boil determines the degree of emulsification of the hop alpha oils. Much like the fat when making a veal stock. or When you are making a salad dressing of oil and vinegar. The more and harder you shake the better the emulsification.

Some people say it is simple physics how wort boils. I say it is not. I say it is, however, food chemistry 101,
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Old 01-16-2009, 08:24 PM   #14
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I'm not sure what temperature wort boils at. I don't think I need to know.

I actually can't think of a single reason why you'd need to know the boiling point of wort.
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Old 01-16-2009, 09:14 PM   #15
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Quote:
Originally Posted by Orfy View Post
I'm not sure what temperature wort boils at. I don't think I need to know.

I actually can't think of a single reason why you'd need to know the boiling point of wort.
Thank you for saying this.

Sheesh, this 212 = boiling discussion always devolves into a pedantic semantic useless debate of physics when in fact the vigor of the boil is the only issue.
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