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 ...
- 7,018
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
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 ...
- 33.4k
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 ...
- 18.5k
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 ...
- 1,498
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
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 ...
- 18.5k
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
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
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 ...
- 18.5k
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 ...
- 2,178
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 ...
- 18.5k
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.
- 33.4k
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. ...
- 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 ...
- 18.5k
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 ...
- 36.2k
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-...
- 149
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 ...
- 6,417
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-...
- 6,417
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 ...
- 1,152
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 ...
- 6,417
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
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
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 ...
- 318
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 ...
- 18.5k
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" ...
- 318
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