woozy
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- Mar 8, 2013
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Yesterday I did a late addition for the first time. So I essentially boiled hopped water for an hour before adding any malt extract. Seemed like a *lot* of water evaporated. Much more so than my first two batches where I added the extract at the start of the boil.
Okay, makes sense. Solutions (sugar or otherwise) evaporate at a lower rate. But that much?!? I didn't actually measure but seems like I lost well over half of the one gallon I was boilling (it was a 2 gallon batch). Previous attempts seemed I lost few cups at most. ...Seems.... I have no empirical data.
Any thoughts? Seems to me any change in evaporation, like change in boiling point (sugar water boils at a higher temperature), would be negligible.
Okay, makes sense. Solutions (sugar or otherwise) evaporate at a lower rate. But that much?!? I didn't actually measure but seems like I lost well over half of the one gallon I was boilling (it was a 2 gallon batch). Previous attempts seemed I lost few cups at most. ...Seems.... I have no empirical data.
Any thoughts? Seems to me any change in evaporation, like change in boiling point (sugar water boils at a higher temperature), would be negligible.