Boil temps stove vs. turkey roaster

[nasmeyer]

I have boiled all of my wort on a gas stove in my kitchen which doesn't get much higher than 230* and havn't had any bad batches, I assume that the turkey roaster burners will reach a much higher temp during the boil, is there an advantage to getting a higher temp or is anything over 212* going to be fine?

 

[dagamore]

I dont understand how you are able to get your wort to 230* are you running it under some pressure? Water boils at 212* I doubt that wort has that much higher of a boiling point. My wort is at a full rolling boil at closer to 205*. I doubt my thermo is off, since the same pot boils 6 gallons of water at 212* on the button.

 

[nasmeyer]

I dont understand how you are able to get your wort to 230* are you running it under some pressure? Water boils at 212* I doubt that wort has that much higher of a boiling point. My wort is at a full rolling boil at closer to 205*. I doubt my thermo is off, since the same pot boils 6 gallons of water at 212* on the button.

No, I am not using any pressure, but am using the wifes candy thermometer and it may not be accurate, I am only going by the reading I get from it, it has 10* increments and is a few years old. It actually stops at 220* and my boil appears to go a bit higher than 220* Does the wort have a certain boiling point/temp regardless of flame temp?

I was wondering if the turkey roaster burner would boil higher than my kitchen stove, and if would be an advantage or disadvantage over the stove if used.

 

[Got Trub?]

Your wort will boil at the same temperature on either device. It should be a bit higher then 212F as the sugar content raises the boiling point slightly. It can be boiled more vigorously on an outdoor cooker which will increase the malliard reactions which will darken the beer and add flavours. Too hot a flame can create hot spots on the kettle that could actually scorch the beer leading to indesirable flavours.

Note also that boiling point is reduced by higher elevation - those brewing in Denver will not have a wort at 212F wneh it is boiling.

GT

 

[david_42]

More heat only gets you to a boil faster.

 

[ACo]

a digital thermometer is a great investment...

 

[Homercidal]

+1 I got a cheap digital for next to nothing and I know it's accurate to within 2 degrees. Not so for my turkey fryer thermometer! That thing was off nearly 20 degrees! I just threw it away. My candy thermometer was off by just above 5 degrees.

 

[nasmeyer]

wrong forum

 

[Bernie Brewer]

Time to take that candy therm of your wife's and file it in the ol' circular file. Then take a physics class.........

 

[jldc]

Digital thermometers are not necessarily any more accurate than analog. I bought a cheap one that was 25 degrees off. Even though it was supposed to be able to be calibrated it couldn't be made right.

It reminds me of the old joke: "A man with one watch knows what time it is. A man with two watches is never quite sure."

I have been very happy with my Thermopen although it ain't cheap.

 

[ElPresidente77]

Your wort will boil at 212 until it has completly evaporated. any wort that is hotter than 212 becomes gas. If your turkey roaster heats to a higher temp than your stove you will reach your boil faster.

This applies to all matter. once it reaches boiling point it remains at that temp until it is evaporated. Once it reaches freezing temp, it then, conversly, remains at that temp until all the matter is solid.

Woo hoo! Freshman year science pays off 16 years later!!!!!

 

[deputybrewer]

Freshman Science does pay off in practice, but remember, wort is not 100% water. As Got Wort? stated, it should boil just above 212 due to the elevated sugar content.

 

[Tripod]

Freshman Science does pay off in practice, but remember, wort is not 100% water. As Got Wort? stated, it should boil just above 212 due to the elevated sugar content.

This is what I am observing, too. I get boils just over 212*F...more like 218*F. I thought about going to the turkey fryer to speed things up and get things really hot but now I am liking the slow-cooking method better. I'm getting better colors, etc.

I think it is the same reason slow-cooked chili tastes better than the quick microwave version...even if you use the same ingredients for both.

-Tripod

 

[boo boo]

I think it is the same reason slow-cooked chili tastes better than the quick microwave version...even if you use the same ingredients for both.
Tripod

Mmmm... slow cooked chili, another passion besides Pizza and homebrew.

What you want is a nice rolling boil so you can mix everything, like the hops with the wort so it can isomerize the AA's, while also evaporating volitile off flavour percursers like DMS. You don't need the wort dancing out of your kettle to do this.