Imagine

Brewing Processes
1

A mild boil is used for wort.
As a test, the last 5 minutes of boil
the flame was cranked up to an aggressive boil.

It seems much more stuff (and quickly) settled
to the bottom while cooling.

Is this my imagination ?

Thanks

2

No, not as far as I know.  A more vigorous boil is better at coagulating protein AFAIK.

3

Thanks
Brewing tomorrow using BRY-97.
I’ll try a more aggressive boil last 10 minutes to see if I still get a haze.

4

I do the opposite. I boil vigorously for 10 minutes, then turn down the power to a simmer for the rest of the boil. The vigorous boil is important, but I am not sure it matters if it happens at the start, in the middle or the end.

5

Thanks
I’ll need to use the end of boil.
Beginning of boil I would have wort/foam all over the place.
After 50 minutes there is enough room for an aggressive boil due to evaporation.

6

I use 3.5kw to bring the hot break, skim the scum, and when the liquid begins to roll I reduce to 2.4kw for a 60 min simmer/boil.

I know 60 min is not required but I have all my predictions based on this technique. I am reluctant to change it for finish volume and OG consistency sake. **

Martin did a presentation at the AHA HomeBrew Convention and an article in Zymurgy on the boil. Worth a read.

** reminds me of the old story of the young wife cutting the hock off a ham. Her newlywed husband asked why she did that. She said it’s because that’s the way mom taught me and her ham always turned out wonderful.

When asked, her mom said that’s the way her mom always did it.

When grandfather was asked, because grandmother had passed bless her soul, he said she cut off the hock because that’s the only way the ham would fit in the largest pan she had.

We’ve each found our own processes and techniques. We do some things out of old habit and hand me down because it works.

7

There’s often wisdom in those old country side stories.

Which reminds me, in the 60’s when we visited my father’s
side on the farm, deep country, he would bring back pepper cured ham.
Deep country meaning driving about 1/2 hour to a small store for
a bottle of soda was considered a big treat.  Ham was covered with
black pepper, and strong, best ham I ever tasted.  Never been able
to find it, or know someone who ever heard of it.

He would also bring back “White Lightning” in a mason jar.
It looked like water, we would challenge visitors to take a shot of it.
I never did, stuck my tongue in it once.  It was like sticking your tongue
in gasoline.  Only one gentleman took the challenge, he was known for
his drinking.  He was expressionless for a minute or two, it was funny,
maybe close to death.  He never took another shot.  He did however
have several glasses of water afterwards.