Boil, lid or no lid?

[thrstyunderwater]

Is there any real reason to not have a lid on your pot while boiling wort besides increasing the risk of a boilover? I live in Hawaii and right now can only boil in my kitchen. Last batch I did made my kitchen hotter than 2 mice "doing it" in a wool sock. It was awful. This time I left the lid on cocked to one side. I kept an eye on it, stirred the wort now and again and everything seemed to be fine. Any reason why this is crazy and shouldn't be done?

 

[killian]

extract or all grain?

 

[MikeinAK]

If your using all grain or partial grain, DMS can be a problem with boiling with a lid on. If your doing all extract, DMS is not so much of a problem.

 

[Richardwhittaker]

So that other noobs do not have to go and try and figure out what DMS is and why we dont want it. https://www.homebrewtalk.com/wiki/index.php/DMS

richard

 

[Richardwhittaker]

With my American ale that I made this last weekend (first full boil) I did put a lid on it out of ignorance. However it seems from the wiki that it should tolerate high levels of DMS. Also it was an extract with a mini mash of specialty grains so the levels of SSM may have been lower to start with. If you brew beers that have a tolerance for DMS then I do not see a reason to not try to make your brewing more comfortable. However it is is good to know what possible outcome your actions may have.

Richard

 

[The Pol]

As stated, DMS is the real issue here. Youd like to get that out of your beer.

 

[riverfrontbrewer]

I use a lid to keep heat in for the first 10-12 minutes, then my rolling boil gets going and I leave the lid off for my 60-75 minute boil time.


Good Luck!

 

[TexLaw]

NO LID! Okay, yes, a lid is fine while you are getting up to the boil. After that, though, NO LID! If you can't take the heat, get out of the kitchen!


TL

 

[sparkyaber]

Hmf, I have done at least 2 dozen all grain batches, lager and ales. I keep the lid on and never notice DMS in any of my beer. I do remove lid frequently, stir and replace.
Interesting, I may try leaving the lid off.

 

[homebrewer_99]

Hmf, I have done at least 2 dozen all grain batches, lager and ales. I keep the lid on and never notice DMS in any of my beer. I do remove lid frequently, stir and replace.
Interesting, I may try leaving the lid off.

I did this TWICE...both times the condensation from the lid fell back into the pot. Both times I had diacetyl. Both brews recovered though.

 

[Oscbert]

Brew naked and it wont be as hot.

 

[sparkyaber]

I did this TWICE...both times the condensation from the lid fell back into the pot. Both times I had diacetyl. Both brews recovered though.

I always dump off the condensated water that accrues on the lid.

 

[mitch171]

I don't know about the flavors and stuff. But if you are actually trying to boil off water it will take longer and create more heat with the lid on. Evaporation will be faster if it can actually evaporate. Also I don't really understand why having the lid on would actually change the amount of heat generated.

This all of course doesn't matter if you are doing anything less than a full boil and don't need to boil off volume.

 

[wolfstar]

boiling with the lid on does not "create" more heat. It simply traps the heat that is being carried away by the water vapor. Water vapor becomes vapor because it has absorbed enough heat energy to do so. Removing the lid allows that vapor to escape (into the room) , along with the heat energy (originating from the burner) it absorbed to become vapor in the first place. Putting the lid on traps the heat energy in the vessel, allowing the surface to retain heat better.

 

[Wrathbone]

I'm a stovetop partial-boil mini-mash brewer, and I leave the lid half on. This keeps my boil more rigorous while still allowing the steam to escape. I've never had a butter taste.

 

[Dubcut]

I'm a stovetop partial-boil mini-mash brewer, and I leave the lid half on. This keeps my boil more rigorous while still allowing the steam to escape. I've never had a butter taste.

+1 - stove top.

I feel like I'm conserving propane, by keeping things hot with 3/4 of the lid on. I've never noticed any diacetyl in any of my brews.

 

[MikeinAK]

Diacetyl (butter) is produced by fermentaion. Its not related to DMS (cooked corn) and boiling.

 

[mavandeh]

I'm just glad I live in Michigan. The boiling pot adds needed warmth -- especially this time of year through May.

 

[springer]

I think you would perceive it to be cooler with the lid on but the BTU rating hasn't been altered. The perception that its warmer with the lid off is the humidity level in the room. In winter I run a humidifier all the time to keep the humidity higher 67° with high humidity feels warmer than 67° and very low humidity.