BeerBorg

I decided that since I don't start adding my hops until the last 15 minutes of the boil there's no reason to boil for a full hour. I took less runnings this time and am going to boil for 45 minutes. I got up at 6 a.m. this morning and started brewing so I should be done with my boil before ten o'clock.

I like it. I have done short mashes, short boils, whatever it takes to fit in a brew session.

We are expecting mid 90s today so I really want to get this over with as early as possible. If I was a little better at figuring the starting volume I would have cut it down to half an hour. Now I am doing a 30 minute hop stand but I don't have to sit in a hot humid brewery for that.

Brulosophy agrees with your thinking, FWIW.

http://brulosophy.com/2015/03/11/the-im ... t-results/

http://brulosophy.com/2015/09/14/boil-l ... t-results/

That's a pretty mellow page from my book LOL.

Just wait until you see what dumbass thing I just did (see recipe for Ginger/Orange Saison I will post). I did it as an example for how extreme you can go for people with limited equipment, because I mentioned it in some other thread and figured I better do it again and document it so such people can follow the logic and see how stupid you can get and still make beer that will still turn out better then canned HMEs and only takes an hour.

In another thread, mashani mentioned problems with chill haze.

From what I've read, long vigorous boils help eliminate chill haze. Could the short boils be a contributing factor?

I'm not saying a short boil is a problem. But if the chill haze only happens with short boils, maybe that's it.

bpgreen wrote:In another thread, mashani mentioned problems with chill haze.

From what I've read, long vigorous boils help eliminate chill haze. Could the short boils be a contributing factor?

I'm not saying a short boil is a problem. But if the chill haze only happens with short boils, maybe that's it.

This is something I hadn't thought about. It will be interesting to see how this beer turns out. I did notice that changing the boil time made a slight change in the IBU on beersmith. I thought that was odd.

With most recipes I could see this being ok, but DMS precursor is still a factor regardless of the grain. And especially with Pilsner malt, it becomes more important to have a longer boil in order to avoid DMS in the finished beer.

On a counterpoint, I've most recently (a couple months ago) brewed a Berliner Weisse that used primarily Pilsner malt, and many of the recipes that I found on the interwebs called for a short 15ish-minute boil. Such conflicting information!

philm00x wrote:With most recipes I could see this being ok, but DMS precursor is still a factor regardless of the grain. And especially with Pilsner malt, it becomes more important to have a longer boil in order to avoid DMS in the finished beer.

On a counterpoint, I've most recently (a couple months ago) brewed a Berliner Weisse that used primarily Pilsner malt, and many of the recipes that I found on the interwebs called for a short 15ish-minute boil. Such conflicting information!

My boils are always extremely vigorous. Hopefully taking 15 minutes off won't hurt anything.

Check out the brewlosopher and his experiments with short boils and no DMS. It's surprising though he does say, your mileage may vary.

Beer-lord wrote:Check out the brewlosopher and his experiments with short boils and no DMS. It's surprising though he does say, your mileage may vary.

OK that was with a 30 minute boil and no issues on that batch. I am confident that I am safe with my 45 minute boil. Especially as vigorously as I boil it.

philm00x wrote:With most recipes I could see this being ok, but DMS precursor is still a factor regardless of the grain. And especially with Pilsner malt, it becomes more important to have a longer boil in order to avoid DMS in the finished beer.

On a counterpoint, I've most recently (a couple months ago) brewed a Berliner Weisse that used primarily Pilsner malt, and many of the recipes that I found on the interwebs called for a short 15ish-minute boil. Such conflicting information!

There are traditional Berliner Weisse that have never actually been boiled at all. A commercial example would be 1809 Berliner Style Weisse by Professor Fritz Briem. And pils based, and it has no DMS.

I do lid on hop stands with AG batches and have never had DMS, and supposedly the DMS precursors are going to make DMS during that.

Folks do no chill beer and don't get DMS.

So, all I can think is that vigorous fermentation blows off DMS like a boil.

In a pressurized commercial system, maybe the DMS doesn't blow off as efficiently as in a non-pressurized (open / semi open) or lightly pressurized (airlock) type system.

In any case DMS is not something I'm going to worry about until it actually happens to me, and it never has. I fall into the semi open fermenter (no airlock just loose free venting lid) category.