Denny's Evil Concoctions said:What fancy machine? You're saying they don't boil at all? So either they use pasteurized extract and hop oils or they make wild yeast fermented malt liquor. OP. If you lived in the mountains your boiling temp would be about 95c and though it would have a rolling boil. Figure out your hourly boil off and adjust ypur boil time. If you use beersmith this can be done quite easily.
What fancy machine? You're saying they don't boil at all? So either they use pasteurized extract and hop oils or they make wild yeast fermented malt liquor.
OP. If you lived in the mountains your boiling temp would be about 95c and though it would have a rolling boil.
Figure out your hourly boil off and adjust ypur boil time. If you use beersmith this can be done quite easily.
Good to know that cooking with aluminum is bad for you. I'll stop, you know, eating anything, anywhere, from any restaurant. Ever. Then when I don't get Alzheimer's, I'll be sure I made the right choice.
http://www.alz.org/alzheimers_disease_myths_about_alzheimers.asp
Or not. Man, Googling **** is hard.
Aluminum is very bad for you and since the great move to everything made from it Alzheimer's has become far more prevalent and is directly related to Aluminum in the brain . This has been known for many decades . i was told in about 1970 by my dad not to breath in the dust or fumes from sanding or melting it . I would think cooking in it would impart some in your food . Besides aluminum turkey fryer pots are rough and leave plenty of places for nasties to hide .
but I used to use one . then I got Alzheimer's and forgot where I put it and had to buy stainless
Aluminum is rough, and can harbor nasties?
It's your boil pot.... think about what you just said. Doesn't matter.. it's all brought to a long boil even IF that statement was true.
BURNING aluminum is very bad for you. Do not breathe burning aluminum, or burning anything. There is no known connection between aluminum and Alzheimer's, and it's pretty obvious that the increased prevalence of the disease since aluminum came into use (what, the 1920s?!) has SOMETHING to do with the fact that doctors know what it is now and correctly diagnose it. Y'think?
On the other hand, if you are going to spout pseudoscience, better this than antivax or something. At least with this, all you do is convince brewers to waste money on stainless when aluminum is cheap and ideal for boiling liquids.
Edit: BTW, aluminum actually burns at like 7000F, so unless you have a really kickin' burner, you're OK in that department. It melts around 1200F. What you're getting when you weld with it is the production of poisonous oxides from the welding process, the same as you get when you solder or weld with anything.
Yeah, I wasn't even gonna start on that. Maybe he has problems with those exotic bacteria that live in deep sea volcanic trenches. Not much else will survive multiple hour-long boils.
seems to be a lot of info in both directions but the aluminum is there any way and I am sure it is not good to have a brain full of it .
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HopSong said:That has bee proven false years ago. Aluminum is just fine after it's conditioned.
I am just saying stainless is better suited . I used aluminum for quite a while .
The nasties thing I stated is just a fact . Feel the inside of your cheap turkey fryer pot . It is rough . I am just saying that they require a bit more attention to detail when cleaning .
I know nothing is going to live through the boil . At least nothing I want to know about before I drink a beer.
MarcusKillion said:seems to be a lot of info in both directions but the aluminum is there any way and I am sure it is not good to have a brain full of it . Since pots and pans started to be made of aluminum lots of things have gotten worse it seems . how ever given the larger populations more would be expected along with better diagnoses . But I still think the stuff is not good for you to cook in without teflon coating to stop it from getting in your food . No telling how much gets in when the pot is on a very hot burner . Then add in the corrosive effects of brewing Acid / base . Better safe than sorry I would say .
That has bee proven false years ago. Aluminum is just fine after it's conditioned.
DrWill, I am not trying to be argumentative, do some research on the effects of aluminum absorbed in the body. People use products for example that are bad for you such as baking powder with aluminum added, or underarm deodorant containing aluminum oxide. Continual cooking of any kind in aluminum can cause problems. One of the big ones is early stages of Alzheimers. If I could only remember what else, LOL.
I do not actually SCRUB the pots with something abrasive . I use a wash cloth and Ivory soap .
On to Teflon . Only bad if you over heat the pan . Then yes . This is why you are not supposed to use high heat on pots and pans .
Aluminum turkey fryer pots , well I just can not see them being all that healthy with a huge propane burner on them and caustic or acidic liquid being boiled . I could be wrong as it is just a theory .
I thought I was wrong one time but I was mistaken .
But like I said , I used them also . Up until I wanted to go bigger .
Sure them nasties will die in the boil so no point in washing too thoroughly , right ? Well then no reason to wash them dishes before you eat off of them again . your sink is the nastier than your toilet so I would not suggest it but if you simply boiled the dishes for a few minutes then you could use them . No need to wash them as them germs probably died in that boil .
Well I would say that I would rather wash them germs off instead of having them dead germs in my food . So goes with the beer .
I am not a germophobe personally so I think a little soap and a scrubbing with a cloth is usually all that is needed .
So then back to the point of all of this ... No rolling boil is just fine as far as I can tell . How ever I do think it is preferable to me since it means less time boiling off that excess water ... Oh yeah that excess water would not need to be in there if I used a gentle boil .... A conundrum indeed .
I think this was asked long ago - " to boil or not to boil . that is the question ."
Maybe this goes into play - hard boil would boil away more of them tasty smelly oils from the hops ?
Maybe the gentle boil would leave more aroma/flavor ? Leading in to - what temp is best for extracting them oils ?
Just for the facts i use a 90 minute full boil with hops of course starting in at 60 minutes or FWA
Wow, so many answers thanks guys (and girls, if any)
I should have mentioned earlier that I do AG brews, not extracts.
To answer some of the questions, I was covering the lid and will know better not to. I do like my beers and some of them have even won a couple of medals in the local HB competitions
I am considering to buy a flat bottom stainless steel pot, but they cost a small fortune and I can't let myself currently buy one. I will research on the turkey friers, as I have an option of shipping from UK, if the price is right.
I will probably lower the volumes to 15 l for now, to get a better boil, while I search for new cooking pot.
Why does copper help? How much surface area per volume of wort or gravity? Is this similar to using copper mesh in the condenser of a distilling unit?Also. DMS can be reduced by clean copper in the boil or fermentor.
I use a 6 gallon stainless pot on a kitchen range top. It takes a while for it to get to the boil point, and I'm always standing guard with a spray bottle of sanitized water.
Why does copper help? How much surface area per volume of wort or gravity? Is this similar to using copper mesh in the condenser of a distilling unit?
I insert a large copper immersion cooler only in the last 10 minutes. Would copper reduce DMS noticeably in either of these cases?
1. have some copper in the boil kettle from the start of the boil
2. have some copper in the wort throughout fermentation.
Not to nitpick, but just for informational purposes for everyone, you don't need to sanitize or sterilize anything that is only going near boiling or preboil wort. I mean it should be clean, no straining it through dirty socks, but you don't have to do the "boiled water" thing with your foam fighting spray bottle. (I usually skim and, if there's enough, filter all that hot break foam anyway, but I'm a weirdo.)
I did take a temperature reading and it came out at 219F.
I thought I was wrong one time but I was mistaken .
I didn't read through every single post, but in skimming this thread, I didn't see anyone ask whether or not these are extract brews you're boiling on your stovetop. Long, rolling boils are not as necessary for extract, because it has already been boiled for you once. James Spencer at Basic Brewing did a whole series of videos on 20-minute extract beers that used extra hops to compensate for the reduced boil times. I brewed a couple of them back when I was keeping enough DME around, and they were surprisingly good. Just some food for thought. What matters is, do you like your beer? If you do, steady on.
Your beer is obviously going to be horrible because of this action . Unless of course it tastes good .
I have my $$ on good .
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