From the HBD Archive
From: Pete Soper <soper@maxzilla.encore.com>
Subject: Re: short boil OK?
Date: 1989-05-23 17:17:11 GMT

>From: prcrs!bstar4!qa@uunet.UU.NET (John Link):
>This gentleman stated that he felt that single stage was better and the
>goal was to reduce the amount of trub formed. He stated that if you
>limit your boil to 20 minutes their would not be as much chance for the
>protein to coagulate; thus less trub.

>Does this sound reasonable? Has anyone used this method and if so

This does not sound reasonable to me. If you don't coagulate that
protein and other stuff out of your beer you are going to leave it in
your beer, right? Right. And what will those whopping big molecules
look like? They will look like the haze in Mexico City. But the kicker
is that this stuff is going to be in very intimate contact with the
beer during fermentation (and forever after), allowing for the weird
chemistry and other hazards (infection!) that you wanted to avoid by
racking off the trub after primary fermentation. A 20 minute boil is
also too short to get proper bitterness and other good effects from
your hops. There are other problems, but you get the idea. The bottom
line is that you would not mistake a beer made this way for one you are
used to buying. Boil the wort as vigorously as you can for around 60
minutes as Miller, Burch, and the wise other heads in the literature
recommend.
On the other hand, while I feel strongly that you should get the big
molecules settled out of your wort, I feel that at this stage in your
homebrew career you should not worry *at all* about trub sitting in
your fermenter for a week or two. Sitting in the fermenter, most of the
trub is covered with a yeast cake most of the time anyway. Get experience
with maintaining immaculate sanitation levels while racking (at bottling
time) before you rack just for the sake of racking off the trub. Then when
you've gotten everything under control and are looking for things to refine,
return to this subject.

>could you pass on a recipe? Budweiser, Bass, Heiniken (sp?) are beers
>I typically purchase.

I'd love to, but I'm doing all grain stuff that would be worthless to
you at this point. I think you would have best luck copying Bass first.
Or you could start with Burch's "bitter" recipe. This was the basis of my
third and fourth batches and was a great leap forward from the beer kits
I'd brought back from England.

---------------------------------------------------------------
Pete Soper, Encore Computer Corp, 901 Kildaire Farm Rd., bldg D
Cary, North Carolina 27511 USA phone 1 919 481 3730
arpa: soper@encore.com (129.91.1.14)
uucp: {talcott,linus,bu-cs,bellcore,decvax,necntc}!encore!soper

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