stir constantly, or just to avoid boil over

[mikescooling]

IMHO, start heating water, add all LME & DME bring to boil (this is the hot break, where boil overs happen) lower the heat so it simmering and it will start to boil up, but as long you control the temp and keep it a slow boil, the protean break/hot break will come and go then you can relax and not watch it as much. The protean works with the yeast and is a welcome friend in the carboy. I'm not saying the other brewers are wrong, I am saying this is how I did it when I used kits.

 

[Giggliato]

IMHO, start heating water, add all LME & DME bring to boil (this is the hot break, where boil overs happen) lower the heat so it simmering and it will start to boil up, but as long you control the temp and keep it a slow boil, the protean break/hot break will come and go then you can relax and not watch it as much. The protean works with the yeast and is a welcome friend in the carboy. I'm not saying the other brewers are wrong, I am saying this is how I did it when I used kits.

Yeah, I think we can all agree that those proteins are good for the yeast, but if we don't boil the extract would the proteins simply be bound up inside the sugars? It seems like it would be more work for the yeast to get at them perhaps?