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So you can boil, and then whirlpool, and you'll not end up with much break material in the fermentor. … I wouldn't even want it going through my whole boil, let alone going into my fermenter. …

The reason is, in practice, changing the boil volume has knock on affects, so it's not practical to keep everything else constnat. … So even though the boil vigor is the same and the amount of heat going in is the same, more of that energy is lost to the environment with a larger boil, reducing the evaporation rate. …

On the whole, this is nothing to worry about. If they're 25 minute hops, then you may still get a slight change in flavor profile, since there are still flavor compounds that have not been completely …

Good answers already given, although if you choose to boil a higher gravity then add top up water, keep in mind that that boiling a higher gravity wort reduces hop utilization, so you need to use more … Utilization at Original Gravity ------------------------------- - 1 * 100 % Utilization at High Gravity For example, if your original recipe has 60min hops for a 1.050 wort, but you do a concentrated boil …

So, if you add 4oz/100g of hops in the boil, that's in the region of 16-24fl.oz/400-600ml of wort that you could lose. … Naturally, the losses become more significant the more hops you add to the boil. …

Moving the wort between kettles complicates things, since you're dealing with both hopped and unhopped extract. While you'll be able to make beer this way, it complicates hitting IBUs. Since you're b …

According to Brewkaiser, the ideal boil pH (room temp sample pre boil) should be around 5.2-5.4. … A low or high boil pH will affect the final pH of the beer and thus the perceived flavor. …

For partial boils, it worked well, but for full boils, it took a over an hour to bring the mash liquor up to temperature, and even longer to bring the full 5 gallons to boil after sparging. …

So, a short boil period, really even just patuerization over 170°F/76°C is sufficient for short term storage. For long term storage of wort, there are no yeast, so it must be sterile. …

This question isn't easy to answer - at best it's subjective as to whether it will be the result you want or not. I don't know the final gravity or IBUs that this recipe will produce - I could find o …

I use a 5500W reliance element for boiling 56L wort (ca. 15 gallons) on about 80% duty which gives a vigorous boil. This is the typical pre-boil volume for hitting 10 gallons packaged beer. …