Hard Boil or Soft Boil

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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FatGaz

Hard Boil or Soft Boil

Post by FatGaz » Fri Jul 27, 2012 11:39 pm

... and I'm not talking about my eggs :roll:

Does it make much difference if I have a hard rolling boil, or a soft gentle boil? I seem to remember reading somewhere that a hard rolling boil can give slight off flavours?

But do you get a decent hot break with a gentle boil?

Wolfy

Re: Hard Boil or Soft Boil

Post by Wolfy » Sat Jul 28, 2012 12:52 am

Both a hard boil (caramelization due to the intense often localized heat and higher boil-off) and a soft boil (possible DMS issues due to the DMS precursors not being adequately boiled off) could produce unwanted off-flavours.

My understanding is that you want an active rolling boil, with the wort/hops/break turning over from the bottom to the top of the kettle, mixing things up, and with an adequate boil-off rate to drive off DMS precursors.

My kettle has 2 electric elements in it.
With both running the boil looks like this: http://www.youtube.com/watch?v=vtWqpxBhRco
Which I think is a bit too vigorous, and can also get messy as per:
Image

So after the wort reaches boiling point, I run it with one element for a 'rolling boil' like this: http://www.youtube.com/watch?v=OGX9RPce3vU

Spud395

Re: Hard Boil or Soft Boil

Post by Spud395 » Sat Jul 28, 2012 1:09 am

Well the meaning of brewer is boiler.
I take that to mean we need to boil the wort, I leave nothing to chance, boil means boil in my book :)

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