30 min boil

[micromaniac]

last brew i made ....3 weeks ago ,my 30 ltr boiler packed in 2 mins into wort boil.so i had 50 ltr of wort and a 10ltr back up boiler, and not enough time to do 5 1hour boils so i did 5 half hour boils throwing in a load more hops to make up for short boil. then did everything else as usual.after the fact i realized i should have just done two 1 hour boils and thrown the rest away.anyway was to late so i put it into my two kks.had a taste of the one last night expecting it to be rubbish and only any goog for the drain. thing is it was realy good to say it,s only been in the kk for 3 weeks.my question is, is this going to develop nasty tastes the longer i leave it or have i broken the rules and won.and if it is going to be ok any ideas to why i have no off tastes or smells for not boiling for the 1 hour....thanks micro

[Rowang]

I have no idea, but il be VERY interested to hear how this works.

30 minutes boil will be plenty to fight off infection - i suppose the question is hop utilisation in that time.. If its OK now, it shouldnt get worse (?)

[jimp2003]

There is a recipe in Graham Wheelers book "Brew Classic European Beers at Home " that only has a 15min boil . I can't remember the brew but it must mean that it would not be a total disaster to boil for only 30 mins.

[GARYSMIFF]

Kindl Weisse 15min boil

[jimp2003]

Kindl Weisse 15min boil

Thats the one yes! Ever tried it?

[GARYSMIFF]

No sorry, don't do recipes, I make my own beer but would like to try the real stuff.

[mark4newman]

Hi

The reason for a long boil is

1) To remove DMS
2) To break the proteins

DMS isn't normally a problem with UK marris otter, it tends to be a problem with larger malts and continental malts.

Not breaking the proteins, will lead to the beers storage life being shortened, also you will be more prone to hazing, and especially chill hazing.

[Spud395]

I got stuck last year in the same situation only with no back up boiler.
20 min boil, but luckily it was a dunkel weizen, so not much bitterness required.

It turned out fine, not the best I've made, but ok for sure

[Beer O'Clock]

DMS isn't normally a problem with UK marris otter, it tends to be a problem with larger malts and continental malts.

How big do they have to be ?

[126mark]

I had a problem this year that my boiler kept tripping out before it hit the boil. I let it sit at 80 odd degrees for a couple of hours. It was a golden ale and tasted ok, but was a bit cloudy (even after sitting for a couple of months in the barrel). I guess that's the protein not breaking down sufficiently.

[dave-o]

Kindl Weisse 15min boil

Thats the one yes! Ever tried it?

Berliner Weise is a 15-minute boil too, and yes i have made one. It is an unusual beer though - it's meant to be cloudy, and it is fermented with lactobacillus as well as yeast. The boil helps sugars become fermentable, but as it's the lacto (an altogether much more vicious beastie) that's doing most of the fermenting, it will eat through all the sugars anyway.

So i would say a 15 minute boil with a normal ale will leave you with a cloudy, weak, sweet beer. 30 minutes might just cut it though - let's see

[Spud395]

Kindl Weisse 15min boil

Thats the one yes! Ever tried it?

Berliner Weise is a 15-minute boil too, and yes i have made one. It is an unusual beer though - it's meant to be cloudy, and it is fermented with lactobacillus as well as yeast. The boil helps sugars become fermentable, but as it's the lacto (an altogether much more vicious beastie) that's doing most of the fermenting, it will eat through all the sugars anyway.

So i would say a 15 minute boil with a normal ale will leave you with a cloudy, weak, sweet beer. 30 minutes might just cut it though - let's see

You sure on that one Dave I would have said that happens in the mash

[dave-o]

You sure on that one Dave I would have said that happens in the mash

Nope, i could be wrong!

If that's the case though, what's your take on why a lacto-fermented ale requires a normal mash but a short boil?

[micromaniac]

thanks lads ...not a total wash out then...by the way cloudyness shuold,t be an issue 1/2 was a mild and1/2 was a dark bitter

[Spud395]

Not fermented anything with lacto Dave-o, but the berliner weisse recipes I've seen call for 4-7 IBU's !
The short boil is because of that, there is no need for a long boil, I've even seen some that call for no boil but mash hopping or FWH and then chill.

Put lacto in to any beer and see what happens, even with a long boil and after the yeast has done it's thing