I've always done a 60 minute boil but I've been watching You-Tube vids. and the posters sometimes do 75 or 90 minute boils. Is there any benefits to doing that other than reducing volume to fit the fermenting vessel better?
I've always done a 60 minute boil but I've been watching You-Tube vids. and the posters sometimes do 75 or 90 minute boils. Is there any benefits to doing that other than reducing volume to fit the fermenting vessel better?
IMHO no as well. You have most of the available IBU from the hops at 60 minutes. Old school homebrew thoughts were that you needed to boil pilsner malt longer to avoid DMS.
For brewing higher gravity ales and such, 90+ minute boils are commonplace.
After about 60 minutes, you will theoretically eliminate about 65% of DMS. After 90 minutes, that number is closer to 80%.
Looks about right - halflife of the DMS precursor is 37 minutes at boiling point, although the rate of boiloff depends on everything from the vigour of the boil to whether you use antifoam. See http://scottjanish.com/how-to-prevent-dms-in-beer/
After about 60 minutes, you will theoretically eliminate about 65% of DMS. After 90 minutes, that number is closer to 80%. Lighter malts and 6 row malts will generate more DMS, hence a 90 minute boil is used when working with these malts.
Yeah but, you've got a hidden agenda, doncha? Whip it out already, that lodo drum you're always beating.
Traditionally, long boils are fine. Don't be driven away from the idea, try it for yourself.
Perhaps because you're confusing diacetyl with DMS?Interesting statistic but explain why those of us who only boil for 30 minutes don't end up with butter bombs.
Interesting statistic but explain why those of us who only boil for 30 minutes don't end up with butter bombs.
So.. many of you are saying a 90 min. boil on pils is outdated and unsubstantiated?
Trying to brew an all-grain bourbon county stout clone with an OG of 1.127 is pretty difficult due to the low extraction efficiency caused by such a thick mash. Additional mash tuns aren't the answer, collecting more pre-boil wort of a lower gravity and concentrating it with an extended boil is the answer.
It would depend on your end goal. If you are trying to shorten the brew day, add more grain to hit higher gravities. If you are chasing efficiencies, go for long boils. If it gives the perceived character you're looking for, that is all the reason you need.
I've done 10 min boils to 90 min boils, just depends on what my goal for the brew is.
I only buy DME to make starters, and wouldn't consider using it in an actual beer. I'm AG to the bone.You could add DME to hit the higher gravities. I don't think there's one answer to this question.
Trying to brew an all-grain bourbon county stout clone with an OG of 1.127 is pretty difficult due to the low extraction efficiency caused by such a thick mash. Additional mash tuns aren't the answer, collecting more pre-boil wort of a lower gravity and concentrating it with an extended boil is the answer.
I only buy DME to make starters, and wouldn't consider using it in an actual beer. I'm AG to the bone.
Go AG all the way or go home. Mash your own starter wort, I dare ya.I only buy DME to make starters, and wouldn't consider using it in an actual beer. I'm AG to the bone.
Yes! Indeed...heat, sugar, amino acids....MAGIC YUMMY!Maillard reactions.
Done. And canned for future use.Go AG all the way or go home. Mash your own starter wort, I dare ya.
Jon Blichmann has a great beersmith podcast on hg brewing for anyone really interested in hg brewing. I think you would enjoy it.Trying to brew an all-grain bourbon county stout clone with an OG of 1.127 is pretty difficult due to the low extraction efficiency caused by such a thick mash. Additional mash tuns aren't the answer, collecting more pre-boil wort of a lower gravity and concentrating it with an extended boil is the answer.
Hey thanks for the tips!Jon Blichmann has a great beersmith podcast on hg brewing for anyone really interested in hg brewing. I think you would enjoy it.
To answer the question on boil length the great Dr. Banforth has a podcast on this as well. He enumerates the benefits of longer boils. He also reccomends vigorous boiling and also I think says 90 mins for extract. Darkening of color, hop isomerization, and precipitation are some examples he goes into iirc. While i beew for time so dont employ longer boils, I cant help but wonder that even if I couldnt tell in a blind tasting if there are perhaps benefits to a longer boil at the hb scale. Sadly, not being happy with over a 2.5 hour 5g brewday I will stick with 45min boils for now until I have more time to experiment. I think it is a worthwhile consideration. Absolutely. And wow, who knew someone could talk about a boil for 60 minutes and easily keep my attention.
Well...youre right, but most people who are doing a 90 minute boil will wait to add hops until the last 60 minutes.
Other factors to consider are elevation and pH. Always a 90 minute boil or longer for me.
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