Glass cooktop = slowwwww boil

[paulster2626]

Nope. No lid. Every thing I read said not too.
For the first hour I excitedly watched the pot.... Then read a brew book.... Then scoured these forums. Wife said if it takes 7-8 hours, I'll brew never again. Told her it was just a learning experience. It'll be better next time.

You need to put a lid on to get it up to a boil, otherwise it'll never happen. Once the liquid starts to boil and roll, it takes less heat to maintain it. My non-scientific guess as to why is because the rolling is circulating the heat very evenly throughout the pot. Before it boils, however, there is enough heat loss from the top and sides to prevent a rolling boil.

Try it again. If it still doesn't work, I'll buy you and your wife a beer.

 

[Srceenplay]

Try it again. If it still doesn't work, I'll buy you and your wife a beer.

Lol. NW. Going to use a burner outside now.
Side note. The wife hates beer. It stinks and taste gross.

 

[jonmohno]

the only time you have a boil over is usually at the beginning when it gets going and there is mad hot break and hops and its too full. Once it dies down and you have a good level from the top,**** i just walk away sometimes and let it go.
If you can safely put the lid on to get it to a boil do it. Otherwise use less and just top off for the time being.
Im about to try doing a 4 gallon boil double small batch for me, just so i can use a whole yeast packet plus im behind and i bottled two and have two empties. Im using glass top, not shure if i can do an all grain but i may just use some dme to make it easier for a partial double mash for the first time.Ive mashed and gotten another pot to boil but not two boils at once should be interesting. Plus it will cut down another brew day for me.

 

[glmccready]

Thanks for all the input guys: My pot is high quality flat on the bottom, so I don't think that is the problem. My stove has one huge burner, with 3 different size selections. The largest cover the bottom of my entire pot. I also have a two burner side with a "bridge" for oblong pots which is even bigger, maybe I'll try that next time.
Guess I'll also keep the lip on more, and just be careful. I did have alot of evaporation, so i guess I msut have had enough of a boil. I had to add 3 quarts to my 3 gallon boil at the end to get it to 5 gallons.
Nice to know I'm not the only one with this problem!

With winter coming I guess I could always get a turkey frier, but have avoided it this summer. Just too hot to be outside making beer!

 

[jonmohno]

Yeah you need to figure what boil off you have too, i usually get 1/2 gallon per 2.2 boil almost every time.I know what level by eyballing it so i just topp off during my boil, to get where i want and its always worked except once i had to use a little distilled top off water.

 

[djfriesen]

I like this idea a lot. Have another pot going with a gallon and a half or so. Throw the required topoff in with about 10 minutes left (depending on additions) and you dont have to top of with tap water or bottled water. Jeez, you learn something every day.

 

[HomebrewMTB]

I also have a two burner side with a "bridge" for oblong pots which is even bigger, maybe I'll try that next time.

The bridged griddle section on my stove is much better than the larger triple size burner. But check it out for your stove.

Anyone having trouble with boiling on the stove needs to check out the heat stick. They are relatively cheap and easy to make and gets that water moving fast.

 

[glmccready]

The bridged side is narrower but alot longer, really for more of a large oval pot.
Yea , I had extra boiled water already , because I boiled over a gallon for the "rehydrate" in the "How to Brew". I needed every ounce, to get me back to 5 gallons. Glad I didn't start with 2 1/2 gallons, instead of 3, like the recipe said. I never would have believed I would lose almost 3 quarts in a 3 gallon boil, esp with my "wimpy" boil.

 

[Trail]

I like this idea a lot. Have another pot going with a gallon and a half or so. Throw the required topoff in with about 10 minutes left (depending on additions) and you dont have to top of with tap water or bottled water. Jeez, you learn something every day.

THREADHIJACK: Buh? I was sure this was how it had to be too, but everything I read said topping off with unboiled tap was fine.

 

[paulster2626]

THREADHIJACK: Buh? I was sure this was how it had to be too, but everything I read said topping off with unboiled tap was fine.

What I've always done - never had a problem.

Although, if you're going to get serious about chlorine and pH and all that jazz, you're going to need to treat (or at least assess) your tap water first.

 

[SauceBoss]

I too have a glasstop stove and refuse to use it for the same reasons. I settled with buying a canopy for outside and an outdoor burner and since making the switch everything has worked great!

 

[DGibb]

I have a lot of difficulty reaching a boil with 2.5 gallons of water on my glass cooktop. I can't afford turkey fryers right now (between jobs), so would it be possible to split the boil in to two separate boils with half ingredients?

On a normal partial boil of 2.5gal with 6lb DME, 1.5oz hops, and spices, how would the profile change with two separate boils of 1.25gal, 3lb Amber DME, 0.75oz hops, and halved spices?

I would love to get my Holiday ale brewed this weekend, but the boil difficulty really hurts my pipeline.

 

[edmanster]

I have a lot of difficulty reaching a boil with 2.5 gallons of water on my glass cooktop. I can't afford turkey fryers right now (between jobs), so would it be possible to split the boil in to two separate boils with half ingredients?

On a normal partial boil of 2.5gal with 6lb DME, 1.5oz hops, and spices, how would the profile change with two separate boils of 1.25gal, 3lb Amber DME, 0.75oz hops, and halved spices?

I would love to get my Holiday ale brewed this weekend, but the boil difficulty really hurts my pipeline.

Yup!! I did it for a while when I went to allgrain untill I found the perfect kettle for my situation... Just split everything but you might need a little more water depending on tour evaperation rate

 

[HomebrewMTB]

The bridged side is narrower but alot longer, really for more of a large oval pot.

Mine is the same way. I was surprised how much better the bridged section worked compared to the bigger round burner. Try it and if that works for yours too.

 

[BradleyBrew]

I can get a good rolling boil with 4 gallons of wort on my glasstop

 

[glmccready]

Thanks for the suggestion about using the "bridged" part of the stove. I'll be sure to give it a try for the next batch!

 

[el_caro]

I say for full extract brewers it's ok to leave the lid on during the boil because all the DMS is boiled off during the manufacturing process

I believe this is incorrect Ed. My understanding is that in the manufacture of DME and LME the wort is not boiled before being dried(DME) or concentrated(LME).

 

[Esmitee]

I have the same problem with my glasstop stove. 2 nights ago, I brewed a Belgian Tripel and AS USUALLY it takes forever to get to a boil. I DO leave the lid on till boil and then crack it just a tad to keep it boiling.

My question is: With a 60 min boil, @ 20 minutes left, I had to add my LME and Candi Sugar.
took my hop bag out to stir, Added them, and it took 45 friggin minutes to come back up to a boil AGAIN, with the lid on.

So once I boiled for the last 20 minutes. Will the 45 minute break between , cause anything to go wrong??????

I figured "A boil is a BOIL! So in other words, It was an hour and 45 minutes "cooking"

 

[edmanster]

I believe this is incorrect Ed. My understanding is that in the manufacture of DME and LME the wort is not boiled before being dried(DME) or concentrated(LME).

step-4

http://www.byo.com/stories/techniques/article/indices/30-extract-brewing/1106-making-malt-extract
I guess it would depend on the manufacturers process

 

[el_caro]

step-4

http://www.byo.com/stories/techniques/article/indices/30-extract-brewing/1106-making-malt-extract
I guess it would depend on the manufacturers process

Yes I think you are right. It would appear that brewing grade malt extract as opposed to food grade extract is subjected to a boil. Thanks for that link.