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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 ...
  • 6,983
9 votes
Accepted

How to increase gravity / decrease amount of water in my wort, and extract the same amount of sugars?

Your high efficiency is due to using a lot more water than you need, washing every last bit of sugar out of the mash. Ultimately, you want to collect less wort. This will result in a lower efficiency. ...
  • 10.1k
8 votes
Accepted

Gunk in bottom of all grain boil

This gunk is what's known as "trub", and it is proteins left over from the hot and cold breaks. The experiment conducted here: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-...
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 ...
  • 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 ...
  • 33.3k
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 ...
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 ...
  • 1,488
6 votes
Accepted

Keeping the grain ... While boiling. Is that bad?

Raising the mash above 78 C generally runs the risk of extracting polyphenols, which will add astringency to your beer. Additionally you'll extract other compounds that will make having a clear ...
  • 608
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 ...
  • 203
5 votes
Accepted

Boil options with a small pot

The boil is important for achieving certain beneficial changes in the chemistry of the wort that include the dropping out of haze creating proteins. So don’t forego the boil, even if it’s only a 6-...
5 votes
Accepted

Testing bitterness during boil

Bitterness is not linear throughout the boil, so you cannot assume that it will be twice as bitter after 60 minutes vs. 30 minutes. I'm also not sure that you're going to get a great sense of the ...
  • 10.1k
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. ...
  • 36.2k
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 ...
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 ...
  • 982
4 votes

Evaporation rate

First, expressing evaporation rate as a % is completely the worng way to do it. Boil is a constant gal./hr. and does not change due to batch size. You don't boil off twice as much for a 10 gal. ...
  • 33.3k
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 ...
  • 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 ...
  • 2,168
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 ...
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.
  • 33.3k
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. ...
  • 36.2k
3 votes

Boil options with a small pot

That seems low, but it's largely dependent on what's in the kit. It is probably an extract kit. If it's not completely extract and includes some specialty grains you may be in trouble. Depending on ...
  • 933
3 votes
Accepted

Should My Boil Volume Include The Volume of Dry Malt Extract?

It it dry or liquid malt extract? Dry malt extract will dissolve into the water, leading to a minimal volume change, whereas liquid malt extract still has a substantial portion of water, and will have ...
  • 10.1k
3 votes

On using a stainless steel tea bag to hold the hops while boiling

As long as the total volume of the "tea bag" thing is sufficiently large for the hops and wort to mix freely I am sure its fine. Overall though its generally totally unnecessary to strip all the hop ...
  • 36.2k
3 votes
Accepted

Would insulation on a kettle help a boil at all if the lid was off?

Anything you can do to retain heat in a system improves performance so the answer is yes. That being said though heat does rise and a lid would have a much more dramatic impact on heat loss. You can ...
  • 36.2k
3 votes

Which is worse: a weak boil or boiling with a lid partially on?

Typically, people either do extract/partial boil/late addition or smaller batches if they are using a stove top. For a full boil, you pretty much need to use a stand alone burner or some other system ...
  • 2,168
3 votes

Mashing bag problem

Sounds normal to me. When I was first reading up about BIAB, it was mentioned in several places that this is an issue. Absorbing 3/4 of 5 gallons seems like a bit much, but it will absorb some (I've ...
  • 788
3 votes

How can i stop losing so much water during brew

There are two stages you are "loosing" water, and each have different mechanism: Mash and sparge Boil Let's talk them one at a time. Mash & Sparge loses There are two reasons for that. First ...
  • 3,718
3 votes
Accepted

How can i stop losing so much water during brew

Losses of water in the brewing process are common. There are some that are unavoidable and some that are controllable to a point. 1. Absorption by Grain: Your dry grain will absorb water at a rate of ...
  • 608
3 votes
Accepted

pre-boil water the day before?

'Can I boil my water the night before brew day and leave in the HLT with lid on ready for the morning? ' Of course you can. This will help reduce chlorine and other volatile substances, precipitate ...
3 votes

Keeping the grain ... While boiling. Is that bad?

Boiling the grain will add a LOT of starch and fiber into suspension. I wouldn't do it, though I guess if you are after a specific character that can only be had through boiling your grain, then I'd ...
  • 975

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