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Brewing on Mount Everest (What's your boiling point?).

Post #1 made 13 years ago
by PistolPatch
Just noticed that the boiling point of water on Mount Everest is 68 C or 154 F :shock:.

I wonder how you'd mash a full-bodied beer (70 C) on Mount Everest :scratch:?

Mt Everest is 8,848 m (29,028 feet). What's your elevation and boiling point? (A calculator can be found here).

What do you think the effects on a beer might be if it has a low temperature boil?
Last edited by PistolPatch on 22 Feb 2012, 20:22, edited 3 times in total.
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Post #2 made 13 years ago
by thughes
PistolPatch wrote:Just noticed that the boiling point of water on Mount Everest is 68 C or 154 F :shock:.

I wonder how you'd mash a full-bodied beer (70 C) on Mount Everest :scratch:?
A new location for Bob's next "extreme brew day"? :think:
Last edited by thughes on 22 Feb 2012, 20:26, edited 3 times in total.
WWBBD?
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Post #3 made 13 years ago
by BobBrews
That was one of the places I was going to record a BIAB video. Red tape caused me to cancel. I am glad that I didn't get approval now! Funny how things turn out.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
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Post #4 made 13 years ago
by Squared
here it is 97.8C.

I was thinking about this earlier, if I could calibrate my dial thermometer for mashing, would I calibrate boiling water on my stove to 100 or said 97.8?

Post #5 made 13 years ago
by joshua
Good Day, brewing at 8,848 m (29,028 feet), will not make very good beer, poor eff.
But use a pressure cooker and you can change to boil temperature to 220F(104.5C). and boil for 75% of the planned boil off time.
That would really shorten the brew time!
Honest Officer, I swear to Drunk, I am Not God.
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Post #6 made 13 years ago
by kostass
joshua wrote: But use a pressure cooker and you can change to boil temperature to 220F(104.5C). and boil for 75% of the planned boil off time.
just imagine a boil over with a pressure cooker...
kabooooom :)

I guess the boil temperature depends on how vigorous your boil is too.
I can't boil very vigorously because of my electric stove.

Very good question though, I'll measure it next time!
Last edited by kostass on 23 Feb 2012, 18:29, edited 3 times in total.

Post #7 made 13 years ago
by joshua
Good Day Kostass, No BOOM, the pressure cooker has 1 to 2 pressure relief holes.
The wort comes spraying out of them and doen't stop until the pressurs drops.
A towel does keep the walls clean.

Unlees your brave, and can regulate the pressure and foam, don't try this with large volumes of wort.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #8 made 13 years ago
by PistolPatch
Bob's new video - "Brewing with a Pressure cooking on Mount Everest." :drink:
Squared wrote:here it is 97.8C.

I was thinking about this earlier, if I could calibrate my dial thermometer for mashing, would I calibrate boiling water on my stove to 100 or said 97.8?
Great question Squared. I knew this topic would have some purpose - lol. My brain is too tired tonight to think on this. I have done a post here though re calibrating thermometers. Maybe that would help as I'm not sure even at sea level how good freezing/boiling calibration is for mash temps.

:peace:
Last edited by PistolPatch on 23 Feb 2012, 21:59, edited 3 times in total.
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Post #9 made 13 years ago
by Squared
PistolPatch wrote:Bob's new video - "Brewing with a Pressure cooking on Mount Everest." :drink:
Squared wrote:here it is 97.8C.

I was thinking about this earlier, if I could calibrate my dial thermometer for mashing, would I calibrate boiling water on my stove to 100 or said 97.8?
Great question Squared. I knew this topic would have some purpose - lol. My brain is too tired tonight to think on this. I have done a post here though re calibrating thermometers. Maybe that would help as I'm not sure even at sea level how good freezing/boiling calibration is for mash temps.

:peace:
I'm not going to sweat this too much as it is such a small difference. Basically, I figure I should boil water and adjust it to 98C to calibrate it, try it out, and cry about it later if the beer sucks :lol:
Last edited by Squared on 24 Feb 2012, 00:47, edited 3 times in total.

Post #11 made 13 years ago
by joshua
Mordantly, Too bad your far away from "Death Valley"...You could brew at -86ft/-28m in 110F/44C and show the Aussies we have a place in America, Just like Australia!
Honest Officer, I swear to Drunk, I am Not God.
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Post #12 made 13 years ago
by mordantly
i already brew in 28F-120F in my town! i want to see death valley, so if i can ever get there, i will do a one-gallon BIAB... i will probably have to ride my bike there. only 350 miles east of me, and less than 100 miles from mt. whitney. i was last on mt. whitney at about 7 years old. she has already grown 9 feet since then!
MoRdAnTlY [Mr. Wolf '91 - '11]

Post #13 made 13 years ago
by olaboss
Hello.
I brew at 8200 ft altitude or roughly 2500 meters
The boiling point temperature of water is 197.015°F (Altitude Corrected)
The boiling point temperature of water is 91.675°C (Altitude Corrected)
I like how the calculator uses three decimals, very useful!
I always have problems to get "hoppy" beer at this altitude. I heard a podcast about a brewer, also here in Colorado who uses double the amount of hops for his commercial beer.
Ola
Copying from a single source is called plagiarism, copying from multiple source is called research
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