Topping out at 200 deg.

[Suited_Up]

I just got all my equipment today, super excited initally.

I decided to test out the pot and see if my stove can get a rolling boil on 5gal. I have no way to do this outside with propane or anything, I live in a condo. I got a 30qt aluminum turkey fryer to use. Measured out 5.5g to give it a test, because even though I'm doing extract, I'd like to do a full boil.

Took a little over an hour to get to about 200deg, and then just refused to get any higher. Even when I hear it's boiling with the lid on, I take it off to test it and by the time I get the thermometer in, it's sitting at 200 and won't move any higher.

I have seen previous solutions as far as wrapping it with insulation type things, but I'm really trying to avoid having to do that.

So questions...

Is it normal where it just tops out and sits and won't seem to get any higher no matter how long you boil it?

Could this have to do with the aluminum not retaining as much heat and having it escape off the sides maybe?

Also... After almost 2 hours, I decided it wasn't going to happen, I took the level down to 3.5g and am trying it again, and it's still not getting there. I have to imagine it should be boiling the lower amount, but it's still sticking right at 200. I put it on 2 burners recently, but the pot isn't super wide, so about half of each burner is right on the pot, so I'm not sure if it's going to do the trick.

Thoughts/answers?

 

[Yooper]

Sounds like your stove just can't boil a large volume. You could try building a heat stick to help, if you're handy!

 

[trevorc13]

I'd split your boil and ingredients into two separate pots. I had to do that before I got my propane burner.

 

[camus]

Just try like 4 or 4.5 instead and top off.

Heat stick if you wanna speed things up.

 

[Suited_Up]

I'd split your boil and ingredients into two separate pots. I had to do that before I got my propane burner.

How big were those 2 pots?

You think even though this won't do 3.5 it might do 2.5? Then add one more, or have to get 2 smaller ones?

 

[Suited_Up]

Just try like 4 or 4.5 instead and top off.

Heat stick if you wanna speed things up.

I tried 3.5, and it's still not working, and it might be down to 3 at this point.

 

[Suited_Up]

New test: I took the grate over the burner off, and put it directly down onto the stove base, see if that will distribute it a little better. I doubt it, but worth a shot.

Edit: Seems like that made it a little worse.

I guess it's time to google how to make a heatstick or buy a new stove, lol.

 

[Boleslaus]

My stove is not great but I can boil 3 gallons. Have you lowered it to 3 gallons?

 

[Suited_Up]

My stove is not great but I can boil 3 gallons. Have you lowered it to 3 gallons?

After starting it around 3.5, it definitely boiled down to 3 eventually and still wouldn't get there.

I have a gas stove and really couldn't see it not boiling that, which is why I asked if maybe it's the pot itself and stainless could somehow keep the heat inside better or something.

I had it to the point where it looked like I was getting the large bubbles, but only one one side, and the thermometer still said 200max.

 

[Suited_Up]

Ok, so I'm making dinner now, and boiling a small pot of potatoes, so I tried my thermometer in there, wondering if it's accurate, and it still won't get over 200 even though it's clearly boiling away even with potatoes in it.

So the issue might be my thermometer actually. It came with the pot.

I still wouldn't say I ever got a rolling boil at all, but I think there's a chance I got it up to 212 and the thermometer would never tell me so.

How rolling do I need it to get? Best I can say is I had some small bubbles, or on 2 burners I had a few big ones on one side.

 

[Shoegaze99]

I do my boils on an electric stove. It can't do five gallons, either, and even down to 3.5 it can just hit boiling but can't maintain an aggressive rolling boil. At 2.5 it can do it, though. Still transitioning to the lower boil volume, among other adjustments, so I can't yet say what impact the low level boil had on my brews.

 

[Suited_Up]

In the process of double checking by putting the thermometer in the oven, then if needed I'll go get a new one tomorrow and try again.

 

[Yooper]

Ok, so I'm making dinner now, and boiling a small pot of potatoes, so I tried my thermometer in there, wondering if it's accurate, and it still won't get over 200 even though it's clearly boiling away even with potatoes in it.

So the issue might be my thermometer actually. It came with the pot.

I still wouldn't say I ever got a rolling boil at all, but I think there's a chance I got it up to 212 and the thermometer would never tell me so.

How rolling do I need it to get? Best I can say is I had some small bubbles, or on 2 burners I had a few big ones on one side.

You need a rolling boil. Like with the potatoes. Not necessarily so hard that you'll boil off more than 1.5 gallons in an hour boil, but definitely a big rolling boil with the bubbles rolling and popping in there.

 

[Suited_Up]

Sigh, it went higher in the oven, but even with a rolling boil in the potatoes it wouldn't go above 200, I'm so confused.

But either way, I guess I never got it rolling enough anyway.

 

[iron_city_ap]

Sounds like your thermometer needs calibrated. If possible, give this..... a try.

Also, sorry to kind of burst your bubble, but a 5.5 gallon pot isn't going to be big enough for full boils. You need something around 8 gallons. When doing full boils, you tend to start out with 6-7 gallons and boil it down to 5.

I guess a good point is that between your stove and your kettle, you have a great setup for partial boils with minimal worries for boil overs.

You will still make good beer. Being a stove top brewer limits what you can do, but it can't prevent you from still making quality beer.

 

[BrookdaleBrew]

Can your pot straddle two burners? I've gotten 6.5 gallons boiling on my stove using that technique when I decided to brew on a rainy day and had to stay indoors.

 

[Suited_Up]

Sounds like your thermometer needs calibrated. If possible, give this.....this a try.

Also, sorry to kind of burst your bubble, but a 5.5 gallon pot isn't going to be big enough for full boils. You need something around 8 gallons. When doing full boils, you tend to start out with 6-7 gallons and boil it down to 5.

I guess a good point is that between your stove and your kettle, you have a great setup for partial boils with minimal worries for boil overs.

You will still make good beer. Being a stove top brewer limits what you can do, but it can't prevent you from still making quality beer.

The 5.5g was the amount of water I started with. The pot is 7.5g (30qt)

As for two burners, I mentioned before, I tried it, but it only barely hits both. About half the burner on each edge of the pot. That's when I seem to get a big bubble on one side of the pot, but not both sides for whatever reason.

 

[Boleslaus]

The 5.5g was the amount of water I started with. The pot is 7.5g (30qt)

As for two burners, I mentioned before, I tried it, but it only barely hits both. About half the burner on each edge of the pot. That's when I seem to get a big bubble on one side of the pot, but not both sides for whatever reason.

Most full boils call for at least 6.5 gal of water which then boils down to 5 gal. So you'll still need a bigger pot most likely.

 

[Shoegaze99]

You need a rolling boil.

Out of curiosity, what's the usual result from a less than aggressive boil? Say, the occasional bubbling or swelling, but otherwise a gentle boil. Curious what taste indicators I should look for, if any, to tell me that my boil didn't pass muster. Trying to work out many kinks in my process right now, and boil volume is one of them.

 

[Boleslaus]

Out of curiosity, what's the usual result from a less than aggressive boil? Say, the occasional bubbling or swelling, but otherwise a gentle boil. Curious what taste indicators I should look for, if any, to tell me that my boil didn't pass muster. Trying to work out many kinks in my process right now, and boil volume is one of them.

Not sure, but I think (depending on your grains) you can leave some DMS in.

 

[Suited_Up]

Most full boils call for at least 6.5 gal of water which then boils down to 5 gal. So you'll still need a bigger pot most likely.

Everything I've seen says 7.5g pot should be ok for a 5g batch.

This is still just extract.

 

[Yooper]

Everything I've seen says 7.5g pot should be ok for a 5g batch.

This is still just extract.

Yeah, it is! It's just going to be very close to the top. I did a 7.5 gallon batch on my kitchen stove for years. I have a professional gas stove, though, and I could easily boil 6.25 gallons to start.

 

[Yooper]

Out of curiosity, what's the usual result from a less than aggressive boil? Say, the occasional bubbling or swelling, but otherwise a gentle boil. Curious what taste indicators I should look for, if any, to tell me that my boil didn't pass muster. Trying to work out many kinks in my process right now, and boil volume is one of them.

A simmer rather than a boil will cause much lowered hops utilization for one thing. Hops oils only isomerize when the wort is boiling. Also as was mentioned DMS can be an issue but that's usually for all-grain but happens with extract also.

 

[TheSlash]

http://www.amazon.com/dp/B000BDB4UG/?tag=skimlinks_replacement-20

 

[ThePearsonFam]

The lighter the malt, the more likely you'll encounter DMS problems (Pilsner having the most precursors for DMS). It only takes 30ppb to notice it. The rolling boil will help evolve those precursors to prevent the off-taste. If you do have too much left, it'll taste corn-like.

 

[ThePearsonFam]

I have a professional gas stove, though, and I could easily boil 6.25 gallons to start.

Lucky!

 

[Shoegaze99]

A simmer rather than a boil will cause much lowered hops utilization for one thing. Hops oils only isomerize when the wort is boiling. Also as was mentioned DMS can be an issue but that's usually for all-grain but happens with extract also.

Thanks (to Boleslaus as well). Sounds like in the two batches hit by this they may taste a little off, but it shouldn't be too bad for these particular beers. One is an oatmeal stout with added chocolate, the other is a summer wheat with a bit of lemon zest. They won't be ideal, but I suspect they may be drinkable.

That said, I'll be lowering my boil volumes from here on in until I get a burner for outside.