+1
My BK is tall and narrow. My boil off is 1.3 gal/hr. I have found this is where my boil off is consistent. I’ve found that if I try to turn the rate down, it changes my break. I don’t think there is a correct amount. As long as you know what it is for your system, that is what is important. All about repeatability right?
I would assume they have an internal calandria, which is why it looks so vigorous relative to the boiloff rate.
Agreed, but when there are four orders of magnitude difference in volume between the largest and smallest brew systems, it’s just something you have to put up with.
Absolutely agree with you guys. If higher boiloff negatively affects the beer, I’ve been making crappy beer for 17 years. Someone alert the judges!
;D
What is lost from a quality perspective from a strong boil? Same question related to stability?
I also think that boil off in terms of % doesn’t work.
My batches are either 25, 40 or 50 litres (sorry I’m in the UK 
) and the amount lost to boil off (in terms of volume) is the same in each case; regardless of batch size.
It took me a while to figure this out…I usually make 40 litres and at first couldn’t understand why my numbers didn’t work out when making a smaller or larger batch.
The best thing to do IMO is measure the boil off per hour and then apply this figure to your recipes and adjust accordingly if you boil for longer than 60 mins.
What noticed almost immediately after I started to use an induction range that was incapable of producing a strong rolling boil was that my beer had better foam. The second thing that I noticed was that the beer stayed fresher tasting longer. Most of my beers are 4 or 5 months old by the time that they have been completely consumed because I only a drink two to three pints on a good week.