Reymez
Member
I think I read somewhere that you shouldn't brew/boil with the kettle lid on. Is there any truth to that?
I think I read somewhere that you shouldn't brew/boil with the kettle lid on. Is there any truth to that?
To clarify what the two posters above me said, yes, you do want to maintain a boil with the lid off. This will allow any DMS precursors to boil off. DMS is likened to a creamed corn taste. There are many threads regarding this subject on the forum if you wish to learn more. Just perform a search for DMS.
To clarify what the two posters above me said, yes, you do want to maintain a boil with the lid off. This will allow any DMS precursors to boil off. DMS is likened to a creamed corn taste. There are many threads regarding this subject on the forum if you wish to learn more. Just perform a search for DMS.
I may be wrong... but I seem to recollect that it is only with AG/PM brewing that you needto keep the cover off the brew kettle. If you are extract brewing, you should leave the cover off to prevent boil overs, but I don't think it is absolutely necessary.
I get a vigorous boil whether I bring it up to temp with the cover on or not, but if I'm doing a batch that is just extract with steeping grains in my kitchen, I keep the lid on until it comes up to a boil - it's faster for me to bring 4 gallons of water to a boil that way. Does it make a difference that it's covered for a few minutes (probably 20 minutes, vs 40 minutes if I don't cover) if all I have done at that point is steeped grains?
I also do PM now, but I do that outside on a gas burner without the cover on since I get a lot more BTUs from that burner.
The problem here is that if it's tap water with chlorine in it,covering the kettle won't allow it to steam off. Doubly so with mash beers.
FWIW I have to leave the pot at least 70% covered with the lid in order to maintain a rolling boil on my electric range. No one, including my LBS guy who's a certified judge, has ever detected DMS in my beers. I brew all-grain if that matters.
I think what makes this work better is to slope the lid so that the moisture that forms on the lid dips into something outside the pot rather than back into it.I have always suspected that venting the kettle a bit would be enough to release the DMS and other undesirables....I would imagine getting a reasonable boiloff volume is the key
I think what makes this work better is to slope the lid so that the moisture that forms on the lid dips into something outside the pot rather than back into it.
I think the notion that a kettle must have no lid or you will get DMS is an urban legend that needs to be put to rest. DMS boils right around human body temperature (37 °C , or 99 °F). I dunno about you folks, but my kettle lid is much hotter than that - there is no way the stuff is condensing on the lid and falling back into the kettle.
For over a hundred batches I've been covering the kettle 80% or more to save energy while keeping a rolling boil, and never have had any experienced tasters mention DMS.
Seriously guys. Your killing me here! Look at any commercial kettle. It's vented out the top with a simple condensation stack. The kettle is always closed aside from a few hatches due to the fact that most commercial rigs utilize a colandria ( large element that heats as well as pumps the wort up to the top of the kettle and raining it back into the top. Aside from dumping in hops it is kept closed aside form the vent system. You guys are fine so long a you have steam escaping and thus driving off volatiles
It's condensing,trust me. We use SS kettles & they get condensation while boiling. Even vented a little.
Well, it's not even DMS right away- it's the SMMs, the precursors to DMS.
As to formation of DMS, that happens chemically in the wort, which is the same temperature with or without a lid. You're not saying SMM is being vented at boil, are you? I really can't see that happening.
Since DMS formation continues after the boil, seems to me that having the lid off during cooling could be important. Too bad this is when the wort becomes vulnerable to infection.
Been experimenting with hop stands at lower than isomerization temperatures. I've read that having a lid on during these prolonged rests is not a problem and have not seen any negative effects myself.I don't have a lid for my boil kettle, so I've never covered it during the boil or during the chilling and I'm sure others are the same way!
Hey so that begs the question about the guys doing the "Brew Dogs" show where they ONLY boil with the lids on and everyone "loves" their stuff. Sooo... why? how?
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