What about this?

joesixpack · Aug 16, 2011

Making a light golden ale and my stove just doesnt seem to boil without the lid almost completely on. I accidentally left the lid completely on and the wart almost bubbled over. After taking the lid off the bubbles subsided but there was a bunch of hop like stuff on the side of the pot above the wart. I scraped the hop like stuff off and stirred it back into the wart.

Was that bad?

Thanks!

FifteenTen · Aug 16, 2011

I always scrape my dry ingredients/congealed liquid ingredients back into my wort. I figure if the dry ingredients are stuck to the top of the pot they are not doing what they are supposed to be doing in wort.

I’m still learning but I think you should be concerned with the condensation that drops back into your wort when you have the lid on or even “almost completely on.” _____________ (a smarter person than me please fill this blank) is supposed to boil off during the boil, as it creates off flavors.

If I were attempting a full boil on a stove that does not cope, I would boil less wort and top off with clean/sanitized water in the FV. Though the minimum I will boil is 2.75 to 3 gallons and that using late extract methods.

With that said...if this is your normal method and you make good beer...brew on...send me a few...(I can’t seem to make enough on my own.)

hoppymonkey · Aug 16, 2011

That is DMS you are looking for which why you need an open rolling boil. Yes it will cause off flavors

ReverendTenHigh · Aug 17, 2011

Boil in separate pots if you need to. It's not the best option (buy a turkey fryer

) but i've done it before in a pinch.

I do this a lot if I need to boil too much off for a high gravity beer, I'll reduce the volume in my 7 gallon pot and also reduce some in a 5 gallon on pot on the stove, combining the two when they all fit in the 7 gallon and start my 60 minute boil.

frazier · Aug 17, 2011

ReverendTenHigh said:
Boil in separate pots if you need to. It's not the best option (buy a turkey fryer ) but i've done it before in a pinch.

This is actually my standard procedure. Two pots, split the hops 50-50, same with Irish Moss etc. Chill in sid-by-side sinks with ice. Cumbersome yes, but it works for me.

asterix404 · Aug 17, 2011

Actually I am running into this same problem and I am going to go for 3 or 4g batches because I actually can't boil 5.5g on a stove to kick off the dms. Also this way I can make a lot more styles and drink the beer quite a lot faster.