Ok, so I got a new fancy remote thermometer and I decided to play with it. I also needed to figure out my boil-off rate. So I got it going and It's at a slow boil and says 211 degrees. ****ty stove I guess. Is this a big issue as long as I have a slow boil?
211 degrees
- Thread starter WaltG
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NewWestBrewer
Well-Known Member
Not sure what the issue is. Water boils at 212 so you are right there and just because it's a slow boil shouldn't really matter. You are at least achieving a boil.
chickypad
lupulin shift victim
Water boils at 212 at sea level. At about 500 ft it boils at 211.
A good "rolling" boil makes for better beer... You can tell if it's rolling, boiling temp can change very slightly (pressure/temp) and then add some variability of your thermometer reading +\- .5deg your temp if prolly fine
BansheeRider
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FuzzeWuzze
I Love DIY
You just need a very slight rolling boil to keep the hops moving around. Anything more is just a waste.
You may see a decrease in hop utilization. I've experimented with two types of boiling kettle systems, steam jacketed and direct flame. The steam jacketed seems to produce a less vigorous boil vs. the direct. And when I played with identical recipes on each system I noticed a difference. Point being, you've got a boil; learn it, see what works for you, apply it and happy brewing.
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