How high temp drives off DMS?

[TexasWine]

It is called latent heat of evaporation.

Now you're speaking my language!

 

[joshesmusica]

So I split this batch into 3, all from the same mash (since the grains were all mixed already).
1st one (the second video i took, but i couldn't get it to work to upload onto here), actually got a pretty good boil, and i got up to 98.5C. it kept that boil for 90 mins actually. so that was good.
Then I split the last 2/3 again, and this time just couldn't get a solid enough boil going. by the time i felt like i was burning off to much liquid and not a good enough boil, i got them into 5L pots. such a headache. the one got a really nice rolling boil for the last 30mins. the other one i had to split off actually about 2L into an even smaller pot because it was boiling like crazy.
in the end i got all 3 cooled quickly, waited until i got all 3 into the fermenter and mixed really well. got an og of 1.060 at 10.2L when I was shooting for 1.051 at 12L. So i decided to top of with about 1L which beersmith said should've dropped the og to about 1.055.
The one thing that I'm hopeful about is that I got enough of a boil this time, and never put a lid on any of the boils, so hopefully no DMS. It's an American wheat with lots of late hops. It smells and tastes great so far. Plan on splitting the batch back into 3 for a bit of a secondary, dry hopping one, putting lemon zest in the second, and putting strawberries into the third.
I guess it all means that I need to go the route of splitting it into 5L pots for boiling from here on out, or put a pause on the all-grain until I can get an immersion heater (definitely don't have a way to buy a new stove). It is starting to be summer, so one thought i considered this evening was setting up the charcoal grill and attempting to boil on top of that. but i didn't wanna completely screw over my pot.

 

[hanuswalrus]

Boiling temperature is dependent on a number of factors and once a liquid is boiling it won't rise in temperature anymore. All the supplied energy goes into evaporation without temperature rise. Even if you dropped a few hot rods of plutonium the temperature would still not rise beyond boiling temps. It is called latent heat of evaporation. 211f is a solid boil.

It's only 212 with Distilled water at 1atm pressure. Humidity is also in the mix but I'm not sure what the standard value is. Lots of variables will affect it in other words.

This is great info. Thanks a lot, man!

I forget who told me this, but I was told that 210-211 is sometimes not a high enough temp for proper hop isomerization in the boil. Don't know where this person got that info. Thanks for putting that worry to rest.

 

[Gavin C]

This is great info. Thanks a lot, man!

I forget who told me this, but I was told that 210-211 is sometimes not a high enough temp for proper hop isomerization in the boil. Don't know where this person got that info. Thanks for putting that worry to rest.

No worries. Glad to help. I think a lower boiling temperature would only be an issue for hops at very high altitudes where water boils at a much lower temperature. I don't know what altitude that would be however.

 

[Kharnynb]

Yeah, stop there. Most of Europe (probably all but I hate absolutes) uses 220/230/240, 50 hz, single phase. If the stove works, the electrical is not the issue.

very wrong, stoves tend to have a special 2-phase connector in europe as well, or even 3-phase in most nordic countries(for example finland uses 3-phase 380 volt)

Unless his is very old and would border on being illegal.

 

[joshesmusica]

yeah i'm pretty sure it's 3-phase, and that it's hooked up correctly. although i haven't pulled the socket out of the wall.

 

[Kharnynb]

got a picture or model nr? (i'm finnish, so we tend to use the same stoves here, i might be able to find out more about the stove)

 

[Onkel_Udo]

very wrong, stoves tend to have a special 2-phase connector in europe as well, or even 3-phase in most nordic countries(for example finland uses 3-phase 380 volt)

Unless his is very old and would border on being illegal.

Interesting and I apologize for spreading incorrect information. Both of my apartments in Germany and Liechtenstein used a separate "hob" and oven and both were single phase, though a 4-wire plug if I remember correctly, and we know this because the breaker box was only a single phase box with all single phase breakers. I assumed that was pretty common.

 

[IslandLizard]

+1^ @Kharnynb

AFAIK, most conventional (non-electronic) electric stoves use bimetallic thermal controls to switch the current supplied to the coil on and off. Some fancier ones have a thermocouple control in the burner itself. Aside from incorrect hookup (wiring), it is possible the controls are faulty, the coils are malfunctioning, or of the wrong type or rating. More likely they simply don't have enough output.

That's why it's handy to know what the wattage rating of them is. Most coils I've seen in Europe are enclosed in a cast iron disk and integrated into the top. The ones in the US are mostly plug-ins. The wattage rating is stamped into the connector. I have one of those dual portable burners that's 1500W (750W for each plate), and it can barely boil a gallon pot.

 

[Kharnynb]

Interesting and I apologize for spreading incorrect information. Both of my apartments in Germany and Liechtenstein used a separate "hob" and oven and both were single phase, though a 4-wire plug if I remember correctly, and we know this because the breaker box was only a single phase box with all single phase breakers. I assumed that was pretty common.

ah, old school german 3 phase perilex, i remember those.
They are being phased out. they are still technically 3 phase, just very weirdly wired.

There is some very rare "travel"style basic plug-in hobs, but they are limited to less than 3000W total.

is most common nowadays

 

[joshesmusica]

well the good news is that i was wrong. it was just green beer. i'm not sure if there's a difference in all-grain vs. extract green tasting beer, but my gut tells me there must be. i've tasted all of my beers throughout the process since i've started, and they've never tasted this "green." but at least it's not dms and now i know that i'm doing enough to drive it off.