gallagherman
Well-Known Member
Just moved into an apartment, and I want to continue to do all grain. I tested a 6 gallon boil of water on my gas stove to ensure that I could do a full boil indoors, now that the turkey fryer is not an option in the city where I am. It took a while, but the water hit 212 and bubbles were coming from the bottom of the pot, but there was not really a rolling boil. The surface of the water was at most at a simmer i'd say. It got better after the volume of the water lessened due to evaporation. I have a couple of questions:
1. If this is how my wort will boil, what effects will this have on my beer?
2. If I leave the cover partially on, the boil becomes a bit more violent, is this an acceptable solution?
3. Will an actual boil (with wort and not just water) boil more violently or more calmly? I was thinking the massive amount of sugar will increase the specific heat of the liquid and the boil will be more violent because the wort can retain more heat.
Can someone please ease my stress?
1. If this is how my wort will boil, what effects will this have on my beer?
2. If I leave the cover partially on, the boil becomes a bit more violent, is this an acceptable solution?
3. Will an actual boil (with wort and not just water) boil more violently or more calmly? I was thinking the massive amount of sugar will increase the specific heat of the liquid and the boil will be more violent because the wort can retain more heat.
Can someone please ease my stress?