Boil

Discussion in 'General Brewing Discussions' started by Seidel, Aug 30, 2017.

  1. Seidel

    Seidel New Member

    Joined:
    Aug 17, 2017
    Messages:
    3
    Likes Received:
    1
    Trophy Points:
    3
    Hello. I¨m new to this beer brewing thing. I love beer and got tired of industrial beers, so I tought I should try brewing my own.
    So to get started I bought the least expencive elektric bolier I could fine and some other stuff. I have brewed 5 batches.
    1. Stout- boiled according to recipe at 2000W, no lid. Way to much boil off and OG higher than wanted. ( It tasts okay and can pass for an Imperial stout ;) )
    2. Saison- Boiled under lid at 500W, OG in the naiborhood according to recipe, but somthing has gone wrong, Not drinkable.
    3. Weissbeer- boiled under lid at 500W, OG spot on, Tasted fantastic when it came out of fermentation. ( It's now on bottles have to wait until saturday for chilling and taste) I have high hopes for this one.
    4. and 5: Stout and Saison: boild under lid, Saison OG okay Stout OG low. Ferments now.
    But now I know how much water I need to hit correct OG.

    Now to my question: all videos I see or could find on the internet is with open boil at high effekt much boil of. It there a reason for this? or does it work just fine with boil with lid?

    If anyone has any knowlage about this I will appreciate your input.

    New Norwegian brewer
     
  2. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    People really don't boil with a lid. It can create undesirable results. I start off with 3/4 gallon more than what I want to finish. You'll figure out your boil off rate. You don't need a vigorous boil. Gently rolling will do.
     
    BoomerBrian likes this.
  3. Hatchertiger

    Hatchertiger New Member

    Joined:
    Jan 24, 2017
    Messages:
    17
    Likes Received:
    9
    Trophy Points:
    3
    I boil 2 gallon batches and begin with 3 gallons of wort which I boil down to 2 gallons over an hour. Lid off, everything I've read suggests the leaving the lid on will prevent Dimethyl Sulfides from escaping. I've never left the lid on during the boil so I haven't tested the theory but I've never brewed a beer I wouldn't drink. Some better than others of course.
     
  4. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,474
    Likes Received:
    2,689
    Trophy Points:
    113
    Location:
    Austin, Texas
    If you don't have enough capacity to boil for an hour with the lid off and reach your desired volume/OG, you need a bigger pot. It's not unheard of to make up for low volume and high OG by topping up with filtered or distilled water at the end of the boil.
     
    Beer_Pirate likes this.
  5. Seidel

    Seidel New Member

    Joined:
    Aug 17, 2017
    Messages:
    3
    Likes Received:
    1
    Trophy Points:
    3
    Thank guys for the input. so from here on I will boil without lid. Like you says it's just water, and I will find how much more wter I will need for the boil.
    I appreciate your feedback, thanks.
     
    Trialben likes this.
  6. Mase

    Mase Well-Known Member

    Joined:
    Mar 16, 2017
    Messages:
    1,772
    Likes Received:
    2,116
    Trophy Points:
    113
    Gender:
    Male
    The boil-off rate can remain tricky for a couple reasons (especially for us noobs):

    • If using flame heat, getting used to the sound and the roll of the boil. A little higher or lower can mean a quart or so either way.
    • Depending on the temperature of your wort at pre-boil. As liquids expand with heat. Boiling water is ~10% greater in volume than ~room temperature water.
    Just my two cents
     
  7. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,380
    Likes Received:
    6,609
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Boil off rate remains tricky for some of us older brewers as well. Here in Colorado, I have wind to deal with. It can be dead calm at the beginning of brew day and a near-gale by the time I light the burner. Also, lower atmospheric pressure at 6,000', water boils easier (boiling point here is for all practical purposes 200 degrees F). The "expansion factor" for wort is closer to 4%, that is, your hot wort is 104% the volume of the chilled wort - something to keep in mind both for volume and gravity purposes, although we generally chill wort before taking the gravity reading. But the biggest enemy of boiling outdoors with an open flame is wind. I have to boil at a higher flame than I'd like because of it.
     
    Mase likes this.
  8. HighVoltageMan!

    HighVoltageMan! Well-Known Member

    Joined:
    Feb 2, 2015
    Messages:
    830
    Likes Received:
    806
    Trophy Points:
    93
    Location:
    Big Lake MN
    That's amazing. I was wondering myself how much the volume changes from boil to 60F (15C) and I found this online calculator:

    http://www.engineeringtoolbox.com/volumetric-temperature-expansion-d_315.html

    It shows that from 60F to 212F the wort (water) expands @ .532 of a gallon and from 42F to boil it's nearly .6 of a gallon. I have been measuring final volume before I chill and that's not as accurate.
     
  9. chub1

    chub1 Active Member

    Joined:
    Aug 17, 2015
    Messages:
    398
    Likes Received:
    137
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    retired
    I have mistakenly boiled with lid on and not had any problems.However i tend to either leave it off altogether or have it half on with no probs.
    sometimes i get my quantities spot on ,others i sometimes have to top up the fv to desired amount.
    If topping up is required and it's lowered the OG,you can always add some spray malt to adjust.
     
  10. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,380
    Likes Received:
    6,609
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    I tend to believe water is a lot cheaper than DME (Spray malt). So I'll plan my boils to require me to add water rather than extract. Those expansion numbers - I just reran them: A volume of water - wort is not water - expands by 0.0525, or 5.25% - from 20°C to 95°C. I can't find a thermal expansion coefficient for wort or even sugar solutions but the number of around 4% seems to be a generally accepted figure. My wort generally appears to shrink by about 0.25 gal from an initial volume of 6 gal for a shrinkage of just over 4%. If you over-concentrate your boil a bit, nothing is harmed. Adding a quart or 250 ml of water to top up to expected volume or density is not a problem. It's easier than having too much water in the kettle.
     
    chub1 likes this.
  11. Bowhunter64

    Bowhunter64 Member

    Joined:
    Mar 13, 2016
    Messages:
    48
    Likes Received:
    14
    Trophy Points:
    8
    Location:
    NW wisconsin
    Never never boil with a lid on! The reason for the boil is to sterilize the wort and boil off compounds that give off flavors mainly DMS precursors.watch the beersmith podcast with prof.Charlie Bamford on boiling wort but if you like the flavor of cooked cabbage in your beer by all means leave the lid on! Lol
     
  12. Seidel

    Seidel New Member

    Joined:
    Aug 17, 2017
    Messages:
    3
    Likes Received:
    1
    Trophy Points:
    3
    No I dont like cabbage taste on my beer. Thanks for input ;)
     

Share This Page

arrow_white