New brew same boil...or no boil.

[Pickettj]

Repeating the same task exactly as before and expecting different results is insanity, I know. But this time I can measure temp better and can tell you that the best I could do is 205 F on my stove. I was supposed to have a turkey fryer by now but that fell through and since I was already ready to brew, brew I did.

 

[Pickettj]

Sat at 205 for 30 minutes before I gave up. The first brew smells amazing so here's to hoping it doesn't have any ill effects!

 

[GotPushrods]

Depending on your elevation you don't need 212 anyway. I don't know the elevation of WCentral Indiana, but I bet you'll boil around 211.

Put a lid on the pot, it will help tremendously with those last few degrees. Take it off once you start to boil.

 

[jCOSbrew]

Lower you liquid volume in the kettle and use more top off water if necessary to reach boiling temps on the stove. Some people are able to position their stock pot over multiple burners to get more heat.

The 60 minute boil is most critical for the bittering hop additions.

 

[Pickettj]

Lower you liquid volume in the kettle and use more top off water if necessary to reach boiling temps on the stove. Some people are able to position their stock pot over multiple burners to get more heat.

The 60 minute boil is most critical for the bittering hop additions.

I have a glass top stove so i don't have direct access to my burners. I think that's the problem. I think the stove is regulating the temp to prevent the glass top from becoming brittle and breaking and the heat transfer from the element to the glass and the glass to the kettle is killing me. I'll just go buy a turkey fryer since borrowing one didn't work out.

 

[Pickettj]

Depending on your elevation you don't need 212 anyway. I don't know the elevation of WCentral Indiana, but I bet you'll boil around 211.

Put a lid on the pot, it will help tremendously with those last few degrees. Take it off once you start to boil.

I used the lid to get to 205. I took it off and I had those tell-tale signs of water dripping back in (white bubbles around the edges). I don't want to risk ruining the beer.

 

[Pickettj]

Here's an interesting fact...Once I added the second hops at around 205 it created a nice layer of hops on the top of the wort which trapped the heat I guess. I have a nice rolling boil and nearly 220F after adding the third and final Hop.

 

[ncbrewer]

You need a vigorous boil. See this BYO article for some good info:
http://byo.com/stories/article/indices/13-boiling/1682-wort-boiling-homebrew-science

 

[Golddiggie]

If you put a lid on the pot as it's heating, you'll be able to get up to a boil easier/faster... Once it starts to boil, remove the lid.

BTW, I really HATE those glass top stoves. My mother has one and it's always a PITA to work with. Luckily I have a nice 5 burner gas stove at home, and two [Blichmann] propane burners for brewing. :rockin:

 

[Pickettj]

You need a vigorous boil. See this BYO article for some good info:
http://byo.com/stories/article/indices/13-boiling/1682-wort-boiling-homebrew-science

Yeah, I know. As I said, when i prepped everything I was supposed to have a turkey fryer here shortly. That fell through and the yeast was already smacked and fully expanded, the grains in the muslin bag etc. I wasn't excited or anything, I swear... :cross:

Next one will be better.