I have a few doubts about the boiling part of my brewing process (the one that I havent tested yet).
1, I have heard of something called a "hot break"...when the protein wants to come to the surface to the wort. Is that the point from which the boil (and the 60 mins for the hops) is counted from?
2, I have tried my burner with 4 liters of water. It seemed to warm it in an okay way....however, I am wondering if my gas burner will be able to handle a full boil for the hops. How can I predict or know it? Just by testing it?
Thanks in advance for the info.
1, I have heard of something called a "hot break"...when the protein wants to come to the surface to the wort. Is that the point from which the boil (and the 60 mins for the hops) is counted from?
2, I have tried my burner with 4 liters of water. It seemed to warm it in an okay way....however, I am wondering if my gas burner will be able to handle a full boil for the hops. How can I predict or know it? Just by testing it?
Thanks in advance for the info.