Question on boil ..

[DeRoux's Broux]

yea, i dunno? i plug in the numbers based on what i got, and that's what i got.

 

[ALPS]

I'm doing 2 gallon extract boils on the stove, and no doubt lid off is the best way. However, I can't get good rolling boil with the pot fully uncovered. Does half off count? This way it'll boil pretty good, but still evaporate well.

 

[Denny's Evil Concoctions]

Try a fairly porus dish cloth over the kettle. It lets the nasty fumes escape and will increase your boil.

 

[Orfy]

Alps are you using Kits or plain extract and your own recipe with hops etc.

There is much debate on this but if you are using high end all extract kits they have already been boiled at the factory and further boiling will just degrade any aroma and flovour hops that are in there.

 

[ALPS]

Alps are you using Kits or plain extract and your own recipe with hops etc.

There is much debate on this but if you are using high end all extract kits they have already been boiled at the factory and further boiling will just degrade any aroma and flovour hops that are in there.

I've done both. Started out with kits, mostly from NB and Midwest, now moving into my own recipies. The extract is all the same (Muntons, Laaglander, Northern..) regardless of who puts the recipe together, so I guess I'm missing your point. If you mean hopped extract, that I do not use. My two brew buddies and I just ordered 8# of leaf hops. We received about 18#!! HopsDirect rules!

Maybe I'll try Denny's towel method next weekend...

 

[ScottT]

The extract is all the same (Muntons, Laaglander, Northern..) regardless of who puts the recipe together.

Brother, you need do do some research on fermentability of different malt extracts. Laaglander is not anywhere close to being the same as Muntons and will deliver to completely different beers if use alike in the same recipe.

 

[El Pistolero]

...fermentability of different malt extracts. Laaglander is not anywhere close to being the same as Muntons and will deliver to completely different beers if use alike in the same recipe.

You wouldn't happen to have that info on all the different extracts in a table, or spreadsheet, or webpage somewhere would you?

 

[ScottT]

You wouldn't happen to have that info on all the different extracts in a table, or spreadsheet, or webpage somewhere would you?

This is what I've got:

http://www.howtobrew.com/section1/chapter3-5.html

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http://www.leeners.com/breweryx.html

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http://www.listermann.com/Forum/display_message.asp?mid=1958

Fermentability: Dry malt extract from the US and England tend to be more fermentable than those from continental Europe. English DME will provide less body and a dryer finish in the beer while European DME will give the beer more body and malt character.
These guidelines are only a starting point in formulation. It can take a few batches to fine tune the finished beer and it is not uncommon to wind up with a recipe that defies all three rules.

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http://home.elp.rr.com/brewbeer/extract/pres.pdf


Sweeter or Drier Finish -- Extract-based worts can be more- or less-fermentable than their all - 25 grain counterparts. This is determined largely by the manufacturer and his processes. The table in Appendix I has some information on relative fermentability of various extract brands, and additional information can be found in Ray Daniels’ book Designing Great Beers . Keep your end product in mind when selecting extracts -- for example, if your beer is intended to be dry, don’t use Laaglander, but if you’re looking for a full-bodied, sweet finish, Laaglander might be a good choice.

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http://www.thehobbyarchive.com/new-3269960-45.html


Dry Extract Attenuation % Range

Muntons Average 70-75
Coopers
Laaglander Low 50-55
CD Carlson
Alexanders Low 48-58
John Bull Low
United Canadian High 85
Liquid Extract
Coopers Average 74

 

[El Pistolero]

Thanks Scott.