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Boil away

Post #1 made 14 years ago
by eugene.harris
I have just completed my first BIAB a Timothy Taylor Clone. My problem is when I did the 90min boil my liquid went from 17L to 7L gravity 1075 should have been 1042 was thinking of adding water to reduce to correct reading. Has anyone any idea what the problem may be, there is also a lot of sediment. :think:

Post #2 made 14 years ago
by stux
If you stop the boil early you will change your hop bitterness profile. You can easily add extra water during the boil. I just pour boiled water in slowly so as not to stall the boil. Alternatively you can float a food safe heat safe bowl on the surface to reduce the surface area and thus evaporation rate
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #3 made 14 years ago
by PistolPatch
[See my next post Eugene as I think we might have forgotten an important question.]

Hi there Eugene and welcome to the forum :salute:,

That is a massive evaporation rate :argh:. It is so massive that it is almost unbelievable. This is no reflection on you. Occasionally on a brew, even experienced brewers do get unbelievable figures. Usually it is just some measurement error we made.

Here's a few questions for you and suggestions...

1. What is the diameter of your pot/kettle?

2. Because the figures above are so wild, I would do a test boil with water before you brew next just so as you can establish whether your above figures are repeatable.

3. Before you next brew, calibrate your kettle and fermenter carefully. (I once bought a 4 litre jug from the supermarket that is really only a 3 litre jug. Ridiculous equipment like this does exist.)

4. Sediment can come from lots of things such as unrestricted hop pellet trub...

Keep posting more details and I'm sure you'll get sorted here before you next brew.

:peace:
PP
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Post #4 made 14 years ago
by PistolPatch
Just realised one thing we should have probably asked you first Eugene is when you say '7 L', what do you actually mean by that? Do you mean you ended up with 7 L in your kettle at the end of the boil or did you end up with 7 L in your fermenter?

Answering this question and No 1 in the last post should tell us lots.

The more info you can give, the better :peace:.
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Post #5 made 14 years ago
by eugene.harris
Hi PP the recipe I used was scaled from 23L to 10L using beer engine using 2.3k of pale barley + hops. The 7L was in the fermenter after draining. The boiler I am using is a Burco Cygnet 18L tea urn with the thermostat bypassed so you can get a continues boil, it has a circumference of 35mm or 14.5 inches. It is fermenting away now after making up to 10L with a OG of 1042 lots of c**p bits floating up and down. Will do a boil off with water at weekend to see what happens when I did it on Sunday it was very damp and cold don't know if that could have made a difference. :scratch:

Post #6 made 13 years ago
by joshua
Good Day All, I have found a silly thing about brewing where I live. It is the problem I have with my boil.

I live at 752ft/230M above sea level, An The weather changes every few days. Low preeseure systems pass over me and drops the barameteric pressure to 28.6"Hg which makes my altitude seem like 1700Ft/518M, then a High pressure system takes hold and the air pressure rises to 30.7"hg which make my altitude seem like 200feet/60M BELOW sea level.
The point is, wort boils at 209F/98.6C at 1700ft/518M, and boils at 214F/101.1C at -200ft/-60M
I realize this is just 3F/2.4C difference. But my Stovetop Small Batch size (11L) does get affected by this and really changes the boil off time by 25 Minutes for the same volume of wort boiled off.
Just my $0.014au
Honest Officer, I swear to Drunk, I am Not God.
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Post #7 made 13 years ago
by stux
Do you have to boil longer for high pressure?
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #8 made 13 years ago
by joshua
Giid Day Stux, Yes, at higher air presuure the boil is lower and takes 25 minutes longer to get my final volume. I now brew when it is raining!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #9 made 13 years ago
by stux
Hmmmmmmm

:)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #11 made 13 years ago
by joshua
Good Day, Boiling under complete vacuum will boil the wort as it freezes, No hop extraction. But you can make DME this way!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #12 made 13 years ago
by Mad_Scientist
I never dreamt I would also have to be a weather man too! I was told there would be no math. So far I'm hitting my volume -0 to +10 minutes I would say.
    • SVA Brewer With Over 100 Brews From United States of America
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