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Pot only gets up to 95C with the lid off


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#1 YeastInspection

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Posted 07 September 2016 - 06:00 PM

Howdy drunks,

 

I'm doing my first BIAB, and I just did a test run on the stovetop without any grain. With the lid off, it's only bringing the 25L of water to 95C before it won't get any hotter.

 

I see my options as:

 

1. Put the lid on during the boil, hope and pray (but what about the boilover?)

2. Buy an outdoor gas cooker (I live in an apartment without a proper balcony)

3. Insulate the pot somehow (it's definitely losing heat to the world around it)

4. Is 95C enough to get the acids out anyway?  I only want a mild-medium bitterness

 

Advice please



#2 SBOB

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Posted 07 September 2016 - 06:04 PM

Howdy drunks,

 

I'm doing my first BIAB, and I just did a test run on the stovetop without any grain. With the lid off, it's only bringing the 25L of water to 95C before it won't get any hotter.

 

I see my options as:

 

1. Put the lid on during the boil, hope and pray (but what about the boilover?)

 

Or do something like float a metal bowl in there to reduce the surface area

 

2. Buy an outdoor gas cooker (I live in an apartment without a proper balcony)

 

probably not if you're only option is use it indoors

 

3. Insulate the pot somehow (it's definitely losing heat to the world around it)

 

yep, but would want to be very careful with insulation and heat source

 

4. Is 95C enough to get the acids out anyway?  I only want a mild-medium bitterness

 

thats not the only reason you boil wort

 

 

Advice please

 

 

Could you modify your mash so that you have less initial wort volume (at a higher SG), and therefore more likely to be able to boil. You can then top-up during or post boil to the required SG/volume

e.g. modify you're recipe so that its a higher gravity with lower volume (~20L) and boil that..then water down with an extra 5L either during the boil to maintain the required volume to post boil


Edited by SBOB, 07 September 2016 - 06:05 PM.


#3 mtb

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Posted 07 September 2016 - 06:05 PM

Put the lid on halfway.



#4 mofox1

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Posted 07 September 2016 - 06:06 PM

Do you have room to use multiple pots to boil in at the same time?

#5 mtb

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Posted 07 September 2016 - 06:06 PM

You don't want to put the lid on fully - Dimethyl Sulfides need a way to escape!



#6 timmi9191

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Posted 07 September 2016 - 06:12 PM

Howdy drunks,

 

I'm doing my first BIAB, and I just did a test run on the stovetop without any grain. With the lid off, it's only bringing the 25L of water to 95C before it won't get any hotter.

 

I see my options as:

 

1. Put the lid on during the boil, hope and pray (but what about the boilover?)

2. Buy an outdoor gas cooker (I live in an apartment without a proper balcony)

3. Insulate the pot somehow (it's definitely losing heat to the world around it)

4. Is 95C enough to get the acids out anyway?  I only want a mild-medium bitterness

 

Advice please

 

95 is ok for hops but must boil for DMS etc

 

have you considered an over the side element to help get up to boil


Edited by timmi9191, 07 September 2016 - 06:18 PM.


#7 Lecterfan

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Posted 07 September 2016 - 06:20 PM

Float a foil BBQ tray on top - lots of old threads with better brewers than you and me talking about/employing this method. Less surface area, but the wort still boils and drives off what it needs to. Best not to use outdoor burners inside unless you have a dedicated area with suitable ventilation (i.e. an outside area).



#8 bevan

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Posted 07 September 2016 - 06:32 PM

I put a stainless bowl in to help increase the boil. It gets a nice rolling boil where as it use to just get a slow boil Attached File  ImageUploadedByAussie Home Brewer1473237158.930954.jpg   474.46KB   35 downloads

Edited by bevan, 07 September 2016 - 06:34 PM.


#9 YeastInspection

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Posted 07 September 2016 - 06:34 PM

Put the lid on halfway.

Hahah is life ever so simple? I'm going to go and test this now



#10 feralbass

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Posted 07 September 2016 - 06:39 PM

I had the same problem last weekend with the new pot I am building, ended up using the oxy torch to get it there.



#11 mtb

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Posted 07 September 2016 - 07:01 PM

Hahah is life ever so simple? I'm going to go and test this now

 

Works for me haha



#12 YeastInspection

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Posted 07 September 2016 - 07:27 PM

Works for me haha

Looks like it works for me as well. It isn't a rolling boil, but it's a gentle one. Thermometer reads 99c, and enough steam is coming off it that I'm going to call it a boil

 

I guess I'll know if I taste corn as to success or failure



#13 DU99

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Posted 07 September 2016 - 07:31 PM

think of investing in a grainfather


Edited by DU99, 07 September 2016 - 07:58 PM.


#14 manticle

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Posted 07 September 2016 - 08:45 PM

Float a foil BBQ tray on top - lots of old threads with better brewers than you and me talking about/employing this method. Less surface area, but the wort still boils and drives off what it needs to. Best not to use outdoor burners inside unless you have a dedicated area with suitable ventilation (i.e. an outside area).

This one. Cheapest, easiest, most effective.

Nick JD disagreed.

#15 mtb

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Posted 07 September 2016 - 08:47 PM

Cheaper than putting the lid on halfway?

Nobody beats me when it comes to el cheapo solutions



#16 manticle

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Posted 07 September 2016 - 08:49 PM

More effective in terms of vapourisation and volatalisation.
Fuck that lid off out of here (well preboil is fine, post boil is fine, while boiling is not).

#17 TheWiggman

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Posted 07 September 2016 - 08:54 PM

What's the drama here? Is it boiling? If it is then job done. Water doesn't boil at exactly 100°C all the time. The lower the air pressure (primarily altitude) the lower the boiling temp.

#18 SBOB

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Posted 07 September 2016 - 09:02 PM

95 is ok for hops but must boil for DMS etc

 

you don't technically, but it takes a lot longer at non-boiling and you dont get the constant movement to bring those volatiles to the surface to have them removed



#19 mtb

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Posted 07 September 2016 - 09:19 PM

More effective in terms of vapourisation and volatalisation.
Fuck that lid off out of here (well preboil is fine, post boil is fine, while boiling is not).

 

I'm in need of a schooling, why is lid halfway not a good option? Is it that vapour condenses underneath the lid and drips back into the boil, reducing boil off rate? Always wondered if that was screwing with my brew process



#20 DU99

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Posted 07 September 2016 - 09:34 PM

could get one of  these items


Edited by DU99, 07 September 2016 - 09:36 PM.