Jkane101
Well-Known Member
- Joined
- Jul 17, 2008
- Messages
- 160
- Reaction score
- 15
Okay, so I'm all set to do my very first brew this weekend...an IPA extract kit with some steeped grains. I have a huge 60qt aluminum stockpot so I'm totally stoked about doing full boils. So of course the first thing i do is clean the pot and do a test run...first to get that nice coating on the aluminum that I've read so much about...and secondly to see if my kitchen stove can actually get it to a full boil. Starting water amount is 6.5 gallons, after an hour uncovered I get the water temp to just over 200. I thow the cover on and in a few minutes I have a rolling boil.
Here's the rub, i know i have to do my 60 minute boil uncovered..but when i remove the cover the water temp drops to about 208ish...enough for a simmer but not a rolling boil.
I'm guessing thats not going to be good enough. So should i run out and get a bayou turkey fryer stand and a propane tank? I'd rather not add the additional cost if possible. Or ...should i reduce the volume of water and top it off after the boil which may caus some of that tangy taste thats so often talked about with partial boils.
I know the choice is mine...but what would you do? And why?
Here's the rub, i know i have to do my 60 minute boil uncovered..but when i remove the cover the water temp drops to about 208ish...enough for a simmer but not a rolling boil.
I'm guessing thats not going to be good enough. So should i run out and get a bayou turkey fryer stand and a propane tank? I'd rather not add the additional cost if possible. Or ...should i reduce the volume of water and top it off after the boil which may caus some of that tangy taste thats so often talked about with partial boils.
I know the choice is mine...but what would you do? And why?