10 votes
Accepted

What are the effects of adding water after the boil?

If you have designed your recipe to account for adding the extra water at the end of the boil, then I see no issues what so ever. I would personally add a couple of litres of boiling water every 10 ...
Mr_road's user avatar
  • 7,048
7 votes
Accepted

Why are hops added at different times during boiling?

Alpha acids, pleasant bitterness you want in your beer, are in inactive form in hops. They need to be isomerized to taste the way it should. This takes time and temperature, around an hour of boil to ...
Mołot's user avatar
  • 3,718
7 votes

How much do melanoidins increase gravity?

The problem is yeast, not unfermentables. Unless you made a starter, 1 pack for a 1.090 beer is way underpitching, assuming you made 5 gal. A single pack might work for 1 gal. at that gravity, but ...
Denny Conn's user avatar
  • 33.4k
7 votes

Slight difference pre and post boil gravity

Q1) No chance of off flavors just from this. Q2) Yes, this is normal. The post boil gravity will always be higher than pre boil because of the water lost to evaporation. In your case about 12% of ...
Evil Zymurgist's user avatar
7 votes

What are the effects of adding water after the boil?

There are two potential, but not serious, issues with boiling the volume lower than full: 1. Maillard reactions (not caramelisation) at higher wort gravity tend to be more prominent. Sometimes it's ...
Roman's user avatar
  • 1,498
6 votes

What are the effects of adding water after the boil?

I add nearly freezing water to chill it quicker to pitch temperature. 1 gallon of near frozen I add to 4 gallons of wort to chill it to lager pitch temperature quicker. Once my immersion chiller ...
med116's user avatar
  • 203
5 votes

Higher boil off than usual?

Boil off is effected by three main things. Boiling temperatures: Effected by elevation For example: I sometimes brew at sea level (212°) and sometimes in the high desert (206°) 3000ft the two areas ...
Evil Zymurgist's user avatar
5 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

Reboiling will increase bitterness of all the hops that went in 'late' in the kettle. Obviously, as you said you'll lose your aroma charge will decrease in proportion to the length of the reboil. ...
brewchez's user avatar
  • 36.2k
5 votes

Confused about what partial boil means

Partial boil refers to when you boil a certain volume of wort smaller than the desired batch size, then top off the fermenter to reach the full volume. This is often done when you have smaller pot ...
uSlackr's user avatar
  • 982
4 votes
Accepted

Do you need to boil un-hopped extract?

All brewing extracts were boiled wort and achieved a hot break at some point and have been reduced to the extract by a couple methods. Generally like you would thicken a sauce by simmering. That ...
Evil Zymurgist's user avatar
4 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

When you say it got contaminated you mean that some tap water went in contact (mixed) with your wort, right? I wouldn't say that is contamination. IMHO, contamination is that some bacteria has started ...
rutex's user avatar
  • 41
4 votes
Accepted

Cannot avoid boil-over without turning down heat

The only way to prevent a boil-over is either larger volume kettle/ lower volume batch size lower temperature active negotiation (spray bottle, fermcap (see related here)) You can also scoop the ...
Wyrmwood's user avatar
  • 2,178
4 votes

Confused about what partial boil means

Partial boil is a method of boiling a concentrated version of your wort, then adding this wort and new water to the fermentor to get your desired volume. For example it's a way to get 5 gallons of ...
Evil Zymurgist's user avatar
4 votes

No Starting Hops - Do I need a 60 min boil?

DMS is pretty much a non issue these days, so a short boil is fine. I often do batches with a 20 min. mash and 20 min. boil The beer turns out fine, with no hint of DMS.
Denny Conn's user avatar
  • 33.4k
4 votes
Accepted

Beer kits: why/when would there be no need to cook the wort?

In the process of making extract, the wort was already boiled for the most part (or very close to it). Hence any chemistry that may be necessary in wort boiling to make beer is already done. ...
brewchez's user avatar
  • 36.2k
3 votes

Why is lemon zest undetectable in my beer?

It's possible that the aromatics went volatile in the boil and was then gasses off in fermentation. Leaving only oils that manifest aroma at warm temps. Try the zest as a secondary addition, or a ...
Evil Zymurgist's user avatar
3 votes

Higher boil off than usual?

Two main reasons I can think of (only considering boil off, not speculate "you did something else wrong"): Higher voltage from the grid than at home. Most EU countries at least you should expect ...
Mumble's user avatar
  • 318
3 votes
Accepted

First brew - OK to substitute malt/hops, and how much water should I be boiling?

Your recipe look completely fine to me. Your malt bill looks OK. Your OG will be ever so slightly higher, and color may turn out very slightly darker but not enough to care about. "Finishing hops" ...
Mumble's user avatar
  • 318
3 votes
Accepted

How to keep extract from caramelizing during the boil?

'Is it simply a matter of stirring continuously?' Pretty much, especially with DME. Once it's dissolved fully, though, there should be no further need to stir. So really 'continuously-until-it's-...
Franklin P Combs's user avatar
3 votes

Hop boiling - Ok to use sub section of wort?

Conventional brewlore recommends a 60 minute boil to drive off DMS. However, this is starting to be questioned (so proceed at your own risk): http://brulosophy.com/2015/03/11/the-impact-of-boil-length-...
bernerbrau's user avatar
3 votes
Accepted

Is there a temperature my boil should not exceed?

First off, there's no need to worry about leaching tannins in the boil. Tannins are mostly found in the husk fraction of the malt. This means you have to be careful with the temperature only when the ...
Franklin P Combs's user avatar
3 votes
Accepted

What are good cooling times for immersion wort chiller?

I've heard most people shooting for ten minutes of chill time to get below that 60C mark. You're doing it better than that so that's cool (no pun intended). If you can agitate the wort around the ...
brewchez's user avatar
  • 36.2k
3 votes

How do I predict vaporisation during the boil?

I've not seen a calculator that's reliable. Could be calculated but too many variables: surface area, altitude, actual wort temperature etc. It's much easier to just do a boil test to establish your ...
Evil Zymurgist's user avatar
3 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

Unless your tap water is bad, I wouldn't call dilution "contamination". If this happened to me, I would do a small boil with DME or LME (just enough to get everybody dissolved), cool it down and ...
CharlieHorse's user avatar
  • 1,152
3 votes

No Starting Hops - Do I need a 60 min boil?

Certainly. The guys from Brülosophy do this with their "Short and Shoddy" series. Make sure that you hit your OG almost before the boil, because you will not have much evaporation.
chthon's user avatar
  • 3,655
3 votes
Accepted

Impact of reboiling wort

Just to clarify. You're reboiling wort at this point not beer. Boiling beer is a different issue. In your case the effects will be that your late hop additions will now add to IBU and lose most the ...
Evil Zymurgist's user avatar
2 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

Sounds like you know of and are dealing with the alpha acid issues. The tap water may impact flavor if it was chlorinated, regardless of boil time. Reboiling or longer boiling helps with DMS removal....
Evil Zymurgist's user avatar
2 votes

Do you need to boil un-hopped extract?

As far as I'm aware, there are two kinds of extracts. One, described by your source as "brewery grade", does not need to be boiled, because it was. Other kind does. "Food grade plants often do not ...
Mołot's user avatar
  • 3,718
2 votes

How to keep extract from caramelizing during the boil?

Couple tips for DME You just want the water warm when adding it. 100°F is fine. What you don't want is boiling or any steam, or it will clump before even touching the water making mixing a pain. ...
Evil Zymurgist's user avatar
2 votes

Cannot avoid boil-over without turning down heat

I don't know what your expectations are or where you got them from, but I guarantee that if you are able to maintain a boil for 60 minutes you are getting plenty of hot break. It might not look like ...
brewchez's user avatar
  • 36.2k

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