oljimmy
Well-Known Member
Hi all, there seem to be varying opinions on the importance of a hot break. I've never seen one on my stovetop-gas setup, neither with extract or with all grain, 5 batches in. My beers have not been particularly tasty... good, but not very good. No traces of creamed-corn taste/scent, but I still worry about that damned hot break.
I thought it might be a temp issue, but I've calibrated my boil thermometer and I've definitely been boiling at 212 F.
I thought it might be a pH issue, but I'm brewing with spring water which ought to allow me to hit a good pH for the boil.
My boils don't look *super* rigorous like the ones you see on propane burners, but they still roll. My boiloff is .67 gal/hr, below-average, so I assume that it's the stovetop method that 's keeping the boil from being super-vigorous. I have a hard time believing that this difference can be that important. Is it?
I thought it might be a temp issue, but I've calibrated my boil thermometer and I've definitely been boiling at 212 F.
I thought it might be a pH issue, but I'm brewing with spring water which ought to allow me to hit a good pH for the boil.
My boils don't look *super* rigorous like the ones you see on propane burners, but they still roll. My boiloff is .67 gal/hr, below-average, so I assume that it's the stovetop method that 's keeping the boil from being super-vigorous. I have a hard time believing that this difference can be that important. Is it?