Somewhere right in between the two.How hard does everyone boil the wort? Hard as you can and still keep it in the pot or just a soft roll?
Water boils at 100c no matter how much energy to force into it it won't get hotter is all i know so the maximum isomorisation temperature is constant throughout the boil regardless if it's rolling along or trying to jump out the pot.Kind of looks like the "don't get carried away" boil has the majority. Aside from "boil off numbers" which I don't really have a grip on yet,
would either boil rate affect color, taste or the way hops cooks up or any thing else I have not mentioned.
You got your science right! Once water boils, it doesn't get any hotter (steam will but that's a different story). It's temperature, not force of boil, that isomerizes and a hard boil might break up your hot break flocks leaving hazy beer or wort. Actual consensus out there according to a Zymurgy article a couple months ago is a gentle boil through half, then a harder boil the last half is the "best" way to boil. But if you're making good beer, boil on.Water boils at 100c no matter how much energy to force into it it won't get hotter is all i know so the maximum isomorisation temperature is constant throughout the boil regardless if it's rolling along or trying to jump out the pot.
How much hop material gets stuck to the side and missed will probably affect your bitterness more than a bigger boil.
Just my 2c anyways maybe I'm wrong if so I'm all ears and toes
It's quite warm enough for Maillard reactions, they can occur at room temperature. It's far too cool for caramelization so "kettle caramelization" refers to the Maillard reactions.People will talk about Mallaird(sp?) reactions in a strong boil but I don't believe it, the temperatures are nowhere near enough to get a reaction.
I get some Millard reactions on my element some brews a brown scorching gotta turn the watts down. Still don't get why it happens on some brews but not all.People will talk about Mallaird(sp?) reactions in a strong boil but I don't believe it, the temperatures are nowhere near enough to get a reaction.
It's quite warm enough for Maillard reactions, they can occur at room temperature. It's far too cool for caramelization so "kettle caramelization" refers to the Maillard reactions.