Best way to boil wort??? helppp

[bsteab0yz]

Hey guys,

Made a few batches on my glass stove top, have not been very satisfied with the end product. I feel that it might be the boil that is hindering a good beer. The clarity of the beer isn't good at all, very very hazy (and I feel that I get a good cold break by making an ice bath -- gets the beer to temp in about 20-30 mins). It's not clearing up with gelatin or cold breaks. I feel that I get an initial hot break which takes a while and only happens in I put the lid on the kettle. It keeps breaking everytime it comes to a rolling boil (even up to 15 mins still left in the boil)... again this makes me think that I am not getting an efficient boil.

As far as fermentation, I am doing everything by the book -- made a sierra nevada pale ale clone with about 1 week in the primary and 2 weeks in the secondary... then I added gelatin, cold crashed (neither helped) and then kegged it. Kept it away from light and at about 60-65 degrees in entire time. Still has a weird off-flavor that I can't put my finger on... but I've tasted the same one in all my brews.

BTW - Any recs on straining/not straining into the primary?? I have not been, FWIW

HELP!!!!

 

[likwidbliss]

I did one glass stove top brew, True Brew Pilsner, it was just ok. I dug out the old turkey fryer 7.5 gallon monster and began doing 3 gallon boils. Those beers came out little beter than ok. Now I fill the bastard up to the 6 gallon mark and boil. full boils are so much better, beers are really good to great. I have done only extract so far, might do AG in the future but I am content with extract.

 

[x2wdtoyotax]

Leaving the lid on during the boil will cause off flavors. Covering the brew kettle during the boil prevents DMS from evaporating, and results in high levels of DMS in the finished beer. Is the off flavor a "canned corn" or "cream corn" flavor? Just a thought.

https://www.homebrewtalk.com/wiki/index.php/Dimethyl_sulphide

Have you tried using any irish moss to help with the cloudy beer? It seemed to make all the difference for me.

I am also cursed with a glass stove top. I finally broke down and bought a propane burner to speed up the boil process and avoid covering the kettle.

I always strain by wort while transferring it to the fermenter. I find it annoying to deal with left over hops and additives in the wort. I use a stainless steel strainer and a nylon paint straining bag for a very effective two stage strain. Of course it is imperative to sanitize the heck out of the straining devices. They are contacting cooled wort and are a great place to contaminate.

Hopefully this helps.

 

[BrewinJack]

Do you use your tap water to brew? I do parctial grain on a electric stove top, definatly dont get a decent boil, but my brews end up clear as a bell and no off flavors, but i use filtered water. Getting water to a full boil can help if you have poor water quality. A boil is a boil it has been said.

Drink them in good health