Beer Forum

Seemed to have everything go wrong on todays brew day
managed to empty loads of wort on to kitchen floor while sparging

Now my electric boiler cannot maintain a rolling boil
It is keeping it at 100 oc no idea what that is if f

is it still going to be worth fermenting or is it screwed?

According to Beersmith, 100 C is 212 F. What are you using to measure you temperature that you cannot get Fahrenheit?

Ferment it. It will be fine.

awalker wrote:Now my electric boiler cannot maintain a rolling boil
It is keeping it at 100 oc no idea what that is if f

is it still going to be worth fermenting or is it screwed?

Can I assume that you are hearing boiling sounds?

What's happening is that the gas which forms from the heat (on the bottom of the pot) is cooled as it rises through the channel of wort. You can help the situation by 2/3 covering your boil pot with the lid.

Also, your wort will never rise over 100 degrees unless it's under pressure, and you don't want to do this (due to DMS)

You're beer isn't ruined. You probably didn't get a good hot break, but it's not the end of the world. Fermenting is the most important part of beer flavor. Ferment this batch...

your beer should rise above 100 / 212 due to the sugars and minerals raising the boiling point. The boiling point of wort is probably 5 - 10 degrees above that of pure water at sea level. (need some science guys here) Also the higher the OG the higher the temp needed. The worst effect that I can think of is the lack of "protien clash" due to the rolling action of the boil, this could reduce the Hot Break. Also the evaporation rate will be lower. I would suggest making a hot stick or something to get that extra few degrees
bub

thanks for the advice all.

Bub I was going to dismantle the the tea kettle to make one but thought it might be a bad idea i.e. beak two things in one day.

I can measure degrees f but dont really take much notice of it as I dont use it

After cooling the first batch which did not get a rolling boil.
I fixed the element after removing it from the kettle and did some second runnings which boiled fine.

I was tempted to get it all on the stove in four batches, but did not have enough pots of the right size

Well they are both fermenting well now so will see how it all comes out.
I was looking for an excuse to get a 10 gallon boiler I think i have it now.
Also was looking at stainless so at the worst i could put it on the stove if it happened again!

valorian wrote:According to Beersmith, 100 C is 212 F. What are you using to measure you temperature that you cannot get Fahrenheit?

Ferment it. It will be fine.

Dude, he's in the UK, that's what they use over there! duh!

So how many liters did you end up with adam?

Yep deg C is the one we use, but you are all slowly converting me


I have 25 litres in the main batch at OG1.042

And another 9litres in the 2nd runnings
Just had to waste wort even it might be a lighter beer.
Also wanted to check out some White Labs English Ale Yeast 0002 from a previous batch so I pitched it in the small beer.