[Scratch66]

I live in the Rockies at approx 8500 ASL. Water boils at 198 degrees F in my house. Does this mean I should increase boil times?  I'm wondering if it still kills the microbes we don't want swimming in the wort?
Anybody with some experience want to share? Thanks.

[mabrungard]

Sean Terrill brews in Leadville, CO at something like 10,000 ft. He would know the answers. Hopefully, he will see your posting. @a10t2

[Scratch66]

Thanks, Martin. I did a search but didn't find anything about adjusting time versus temp. Maybe Sean will ring in. Is he an extract brewer?

[HoosierBrew]

Thanks, Martin. I did a search but didn't find anything about adjusting time versus temp. Maybe Sean will ring in. Is he an extract brewer?

Nope. He's a pro brewer. But that shouldn't matter in this case.

[Scratch66]

Thanks Jon. I just didn't know if he would look at the extract category. We have another microbrewery opening in Bailey (about 9 miles from me) in May. Might be a good source as well.