2nd batch...boilover in brewpot

[Wheat King]

so i turned my back on my brewpot, with the lid offset to avoid the boilover. well, it boiled over anyway. it was probably 5 minutes from the end of my boil, if that makes a difference.
can anyone tell me if my beer is tuined? there seems to be a significantly less amount of wort left in my pot as i cool it. what should i do?

 

[homebrewer_99]

Continue to march and make your brew as you normally would.

How much water did you use in the boil? Was it concentrated, meaning a 1-2 gals?

If so, you can top off to 4 gals and take your gravity reading. If it's too high for the style then you can add more water. A little at a time stirring in between and taking new readings until you've added enough water to bring the OG within the range for the style. Then stop, measure your temp and pitch yeast as normal.

...Oh, yeah, and clean up the mess.

 

[david_42]

Even if you are doing extract and don't boil over, a one hour boil will reduce the volume about a gallon. Your batch should be fine, just top it off to the correct volume.

 

[Lou]

so i turned my back on my brewpot, with the lid offset to avoid the boilover.

the lid should be OFF during the boil, not just "offset"...

 

[Wheat King]

the lid should be OFF during the boil, not just "offset"...

yea...
for some silly reason i was concerned about how much volume i was losing to evaporation. im not sure why :cross:

thanks for the replies! i continued on and itll be fermenting for a couple weeks.

 

[Bill Braski]

yea...
for some silly reason i was concerned about how much volume i was losing to evaporation. im not sure why :cross:

thanks for the replies! i continued on and itll be fermenting for a couple weeks.

I did the same thing my first brew, which wasn't even a week ago. I was worried about evaporation too.

I learned really damned quick!

 

[Wheat King]

i have another kit on deck, so my mistakes this round are only fueling my desire to start the next batch as soon as possible. i think the day i bottle this round, i'll begin the next (skullsplitter). thanks again.

 

[the_bird]

the lid should be OFF during the boil, not just "offset"...

Eh, I've heard that, but I'm not sure. I know some people say that there are things that get boiled off and evaporated away, but I sure as hell can't tell. My stove doesn't throw off enough heat to keep 3 gallons at a full, roiling boil unless the lid is on there at least a little. I'd also rather boil three gallons, rather than just two. Ultimately, I'll get a propane burner and move outside, but in the meantime I'd rather have a hard boil with the lid on a little than have just a soft boil. And, the lid's off enough to allow steam and anything else that has evaporated to exit the brewpot.

 

[sirsloop]

same boat... my stove doesnt have anough BTU to keep 3 gallons of sugar water at a rolling boil. I keep the lid half on and just watch it got boilover

 

[user 4295]

As stated above there is an even more important reason to not cover or even offset the lid on your brew pot while boiling your wort. Dimethyl Sulfides (DMS) are produced in the wort during the boil by the reduction of another compound, S-methyl-methionine (SMM) and they can lead to a cooked vegetable flavor.

DMS is continuously produced in the wort while it is hot and is usually removed by evaporation during the boil. That is why it is important to not completely cover the brew pot during the boil or allow condensate to drip back into the pot from the lid, which is what will happen if the lid is offset on the pot.

John