[homoeccentricus]

This is my typical boil. Little steamy this morning.

What is your boil-off? Am I correct that it's a lot more than 10%? Just trying to guess from the bubbles...

[Stevie]

About 1.25-1.5 gal per hour. Percentage wise it would vary from mid 8's to 19% depending on batch size. I'm still figuring out where the sweet spot is on my new burner.

I would classify it between a strong simmer and a light boil

[tommymorris]

I am boiling off about 0.6 gallons per hour. I start with 3.6 gallons and have about 3 gallons into fermenter.

[narcout]

I boil less vigorously than what is shown in any of those videos.

[toby]

I never let my boil get like that video either.  I always go for something like this:
It's not my video, but its about what I try to get my boil to look like.

https://www.youtube.com/watch?v=T1C8cZkc0Oo

That really doesn't look that different to me given the different geometries of the vessels (saucepan vs. keggle).  Also, I think the surface of that keggle probably appears slightly calmer due to the likely use of FermCap-S or some other anti-foamer.

[Stevie]

I don't know Toby, yours looks like a "ripping" boil.

It almost looks as if it has been sped up in a Little Rascals or Buster Keaton sort of way.

[caseysousa]

I don't have a strong opinion about which boiling level is correct, but since there has always been so much confusion over nomenclature, I decided to make a reference guide so that everyone can be on the same page when talking about what their boils look like and/or what boil level is being suggested. I ran the video by Jamil Zainasheff and he said that this is how he would classify them.

Levels of Boiling Wort – A Visual Reference for Homebrewers:
http://obsessedbrewing.com/levels-of-boiling-wort-a-visual-reference-for-homebrewers/

Hope this is helpful!

[69franx]

Looks good, nice breakdown

[Stevie]

Good job. If say I'm between 2 and 3 depending on wind gusts.

[tommymorris]

I start about 1.5 and end about 2.5. Boil intensity increases as volume decreases while heat input remains constant.

[Hooper]

It's so humid here...I start with 5 gallons and boil hard down to 5.5 gallons to the fermenter...

[blair.streit]

I don't have a strong opinion about which boiling level is correct, but since there has always been so much confusion over nomenclature, I decided to make a reference guide so that everyone can be on the same page when talking about what their boils look like and/or what boil level is being suggested. I ran the video by Jamil Zainasheff and he said that this is how he would classify them.

Levels of Boiling Wort – A Visual Reference for Homebrewers:
http://obsessedbrewing.com/levels-of-boiling-wort-a-visual-reference-for-homebrewers/

Hope this is helpful!

Great info, thanks! Funny you posted that, I had just taken a video of my boil (brewing right now) to post, but then I realized I don't have an easy way to post video. Based on yours, I'd say my boil usually varies between rolling and vigorous. I'm constantly dialing it up or down "just a bit" but my burner control is touchy (am I'm a bit obsessive) -- bad combination.

[erockrph]

Thanks for that video! I usually hit a 4 when coming up to a boil with the lid on. Once I start the boil I'm probably around a 2 to a 3. That makes me feel a bit better since I'm boiling indoors on a glass stove top. I've always wondered if I was boiling hard enough.

Sent from my XT1585 using Tapatalk

[zwiller]

It's so humid here...I start with 5 gallons and boil hard down to 5.5 gallons to the fermenter...

HAHA.  Brewed one time during a summer thunderstorm and had the same thing.  Conversely, I brewed in the dead of winter with it being like 10F and musta boiled off 30%. 

Between 2 and 3 myself.  Probably won't change intensity, but 60m boils are so 2015... 

[homoeccentricus]

OK, now that the preferred nomenclature has been established, the question still remains whether the rolling boil is what we should go for, or whether some of the less vigorous boils are "better"...