I recently started my first brew, a Bavarian Weissbier kit from my local HBS, and had a question regarding the temperature at which I boiled my wort. I used a 23-Quart Aluminum canning pot, which in and of itself isn't notworthy. However, the range in my apartment is quite small and it was a challenge getting the water to a rolling boil. To speed things up I put the lid on the pot and it was boiling in no time, I ended up repeating this for a few minutes to get the wort back to a boil after I had thoroughly mixed in the first tub of LME. With the lid on the temps easily surpass 212 degrees fahrenheit and I'm wondering what impact this might have on the beer.
The beer has been fermenting at a steady 68-70 degrees and after about 6 days I'm still seeing a bubble in the airlock every minute or so.
I'm not really too concerned that I've negatively influenced the taste in such a way as to make it undrinkable, just curious.
The beer has been fermenting at a steady 68-70 degrees and after about 6 days I'm still seeing a bubble in the airlock every minute or so.
I'm not really too concerned that I've negatively influenced the taste in such a way as to make it undrinkable, just curious.