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Most home brewers boil too rapidly. I do not know where the "rolling boiling" thing originated in home brewing. However, the boil only needs to strong enough to disturb the surface, which another forum member described as a "hard simmer." Losing more than 15% per hour to evaporation has a negative effect on beer stability and quality. I did not realize the difference a lower evaporation rate made until I started to use an induction range that was incapable of producing a hard boil. The maximum amount of evaporation that should occur with 6.5 gallons in an hour is 0.975 gallons. Ideally, the evaporation rate should be 0.65 gallons per hour.
Slightly tangential , does any one make a picnic tap that actually works? The ones that came with my air keg set will not seal even at four psi. At about half a glass you start fiddling with them to stop the flow. Ten days to ordering Perlicks.Mine work at 30PSI. Only been there a few times to unstick a clogged dip tube.
Yes. I just can't imagine the 30L holding more that 7.9G total. But maybe it does. I am too lazy to measure total capacity.My 30L is rough around the mouth. No problems with infections.It would totally depend on how volcanic your fermentation was, huh?
I brew 6G batches in my 30L all the time. 30L = 7.9G. Not trying to argue, Jim, but, I don't think you can ferment 7.9G in the 30L.
Yeah 90 minutes might intimidate. From reading on the web lots of people do 60 minute boil with AG Pilsner malts. I do 90 just in case.I also think it's possible , regardless of being labeled as pils dme, that it's a very pale 2 row extract that's sold as pils, more as a color designation. Given production constraints, it makes more sense. Regardless it's clean boiled 60, and I think Eric actually boils it like 15 or 20.Briess Pilsen Light DME extract is made from 99% Pilsen malt and 1% Carapils according the data sheet.
Cool, good info. Nonetheless, I get no DMS from it on a shorter boil, so they are managing to remove it by boiling (or whatever). Plus, it would probably discourage a lot of brewers to have to boil an extract for 90 minutes.
I also think it's possible , regardless of being labeled as pils dme, that it's a very pale 2 row extract that's sold as pils, more as a color designation. Given production constraints, it makes more sense. Regardless it's clean boiled 60, and I think Eric actually boils it like 15 or 20.Briess Pilsen Light DME extract is made from 99% Pilsen malt and 1% Carapils according the data sheet.
I found Corona Light more surprising.That I get and have seen. I'm more intrigued by it making its way onto a more sophisticated list of beer.funny i missed that about bastard. what i find funny and seemingly a trend, PBR is back.It's been back for a while. Became the cheap beer of choice for hipsters a long while ago.
Immersion chiller was my first thought, but there would be extra volume loss there. It wouldn't be much of a loss, but when brewing small, every ounce counts.True. The other option is to grab the hot keg, put it in the ferm chamber, and come back in the morning with yeast.