Pickaxe
Well-Known Member
Just a quick question about boiling temps.
Being a a stovetop brewer I wondered what people's views are on boiling temps. Knowing that water, depending on what is dissolved/suspended in it "boils at different temps, what are people aiming for with brewing?
I would think that 95 - 100 is still boiling given the dissolved sugars at 1040 plus. For hop schedule purposes etc. A rolling boil wont get much more temp really.
Whats the go- rolling boil? Temp boil? What is needed?
Being a a stovetop brewer I wondered what people's views are on boiling temps. Knowing that water, depending on what is dissolved/suspended in it "boils at different temps, what are people aiming for with brewing?
I would think that 95 - 100 is still boiling given the dissolved sugars at 1040 plus. For hop schedule purposes etc. A rolling boil wont get much more temp really.
Whats the go- rolling boil? Temp boil? What is needed?