Dissolved solids (e.g., maltose and other grainy stuff) will tend to increase the boiling point of water above 212 F. Elevation also comes into play. I would expect that at sea level you could experience a boiling point of 213-214 F. At higher elevations, no, it probably won't happen. Bottom line is that it's always going to be someplace between 205 and 215 F, and the behavior and reasons for doing the boil are all the same regardless, so...... this is truly trivial knowledge and nothing more. I don't put a thermometer in my boil kettle because I can tell by looking at the wort what it's doing. With experience, even during heatup I can tell approximately how much longer it will take before it hits full boil. I've noticed there seems to be a point around 160 F or thereabouts when the sweet wort makes a lot of strange popping noises as if it's boiling deep down on the bottom, then that goes away but a protein foam begins to form on top. The closer you get to a boil, the more foam there is. Then 5 minutes later, the foam falls back in, and you can crank up the heat as high as you want without fear of boilover. It's the foamy part of heatup and boil where you get your boilovers. Yadda yadda yadda.....
Cheers.
Topic: Can wort heat past 212 when boiling? (Read 5312 times)
