Boiling / Cooling speed

[IceChisel]

What benefits are there to the wort if one could instantaneously boil and cool?

Are there any benefits to the wort of coming to a boil really fast? Suppose it could be done instantly? Better hot break (as opposed to poorly formed or less of a hot break)? What defines a good hot break vs. a bad hot break?

Cooling fast is said to provide a good cold break (as opposed to cooling slow providing less of a cold break?) Any other benefits to the wort? What defines a good cold break vs. a bad cold break?

 

[Yooper]

I can't think of any advantages to the beer. I can think of advantages to the brewer- saving time, energy, etc.

A good cold break is when the wort forms cold break (and hot break if talking about that) so that it settles out of the wort.

 

[mongoose33]

Some people are concerned about heat stress of the wort; the solution to that, if one buys into it, is to boil very softly, essentially a simmer. To the extent, then, that "instant" boil would reduce the time the wort is exposed to high temps....well, maybe that might be an advantage, perhaps in an alternate universe.

A good hot break and cold break helps coagulate proteins which, if they are allowed to settle out, will produce clearer beer (no cold haze), stability, and likely flavor, though that is debateable.

 

[IceChisel]

What about the no chill method? The wort drops clear over time...

Also wondering what the effect is on pH, if any. Probably just a slower rise/fall but maybe little change to pre and post boil values?