Kaiser said:If you boil to long (lets say past 120 min) you will start hurting head retention by coagulating to many proteins.
Kai
Ryanh1801 said:Just wondering what thats based on? I have never been able to do less than a 120 min. on most of my beers, because of my slow evaporation rate. On a big barley wine I had a 8 hour boil before starting my hop schedule, I have not noticed and reduction in head retention, in fact it stays present until the beer is gone.
Kaiser said:I found this in a German brewing textbook. It doesn't give a time there, but notes that if the protein coagulation is to complete the wort will loose to many of the longer chained proteins and the headretention and mouthfeel will suffer.
Yesterday I came across this (it's a German Beer taste evaluation sheet) and it talks about a boil-taste that is developed after 100 min of boiling. But I have no idea what that tastes like and what their reference is.
I have never boiled a wort for longer than 90min myself, so I cannot comment on the affects of a long boil.
Kai
The maximum hop bitterness extraction is at 60 mins. You can't get any more from it if you boiled for 5 hours.
The main reason for longer boils is to reduce the liquid through evaporation. And that is only important if you are precise in your measurements and are trying to reach a specific OG and quantity.
For me, I seem to get better effeciency and hit my OG more dead on.
Got that anywhere I can read it...I'm interested...TheCrane said:This isn't exactly true. Utilization will continue to go up past 60 min, however not by a whole lot.
Jack said:3. I've heard recommendations against leaving your oven on too long (like don't try heating your home with your gas oven, you'll die). Would it be potentially risky to leave a burner on inside for that long?
TheCrane said:Longer boils will caramelize more sugars as well, changing the malt character profile and fermentability of the wort, as well as color.
Im boiling down to volume, not starting my hop schedule, I boil down to 6 gallons then start my hop schedule.homebrewer_99 said:The maximum hop bitterness extraction is at 60 mins. You can't get any more from it if you boiled for 5 hours.
The main reason for longer boils is to reduce the liquid through evaporation. And that is only important if you are precise in your measurements and are trying to reach a specific OG and quantity.
SavageSteve said:the changes in fermentability
Narziss said:... It deserves mentioning that the maillard products formed during kilning are in the broadest sense malty but pure tasting flavor components while the [maillard products] formed during the boil produce undesirable changes.
G. Fix said:... Of all wort reductones, the simple melanoidins in their reduced state are the most desirable. They have an attactive toasty flavor in amber and dark beers. Similar results can be achieved with worts produced from infusion mashes if boiling is properly conducted. On the other hand excessive thermal loading can transform the simple melanoidins into less desirable heterocyclics as described next ...
I wasn't speaking to anyone in general...,but boiling down usually refers to all grainers. Extract brewers don't do it.Ryanh1801 said:Im boiling down to volume, not starting my hop schedule, I boil down to 6 gallons then start my hop schedule.
Not sure if you are talking to me or not.
SavageSteve said:I'm interested in learning more about this, specifically the changes in fermentability-- do you have any references?
-Steve
TheCrane said:...Technically, your efficiency has not been changed, only the volume. Efficiency is based on the total amount of sugar extracted from a your grains, divided by the amount present in said grains. Boiling down only concentrates what you have collected.
TheCrane said:Busted!! Allow me to rephrase: Effects flavor, color and presumably fermentability.
TheCrane said:I applaud your demand for credability:cross:
I know in my kettle it could be easy to go over 375deg. and if you use a fire probably even easier. thats probably why Kaizers source says not to go past 10-11% evaporation rates. any hotter carmelization might start...???? im not sure.
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