All-grain boil times
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Braufather
Landlord.
75 mins
MmmBeer
Brew Pub Brewer
I voted 90 minutes.
I used to boil for 60 minutes, but have had 3 or 4 batches that were tainted with DMS, so I read everything I could find about eliminating DMS and adopted as much of this as possible. Couldn't change the vigour of the boil (in a GF, other than adding a homemade graincoat), but increased the boil time and reduced the mash pH. The only trouble was once I had made a coule of good batches, I'd drop back to 60 minutes and back came the DMS.
I used to boil for 60 minutes, but have had 3 or 4 batches that were tainted with DMS, so I read everything I could find about eliminating DMS and adopted as much of this as possible. Couldn't change the vigour of the boil (in a GF, other than adding a homemade graincoat), but increased the boil time and reduced the mash pH. The only trouble was once I had made a coule of good batches, I'd drop back to 60 minutes and back came the DMS.
I have done some 45min boils and not noticed the difference. I don't really know what DMS tastes like so don't know if I'm driving it all off or not.
Not trying to be negative, but I find this highly unlikely.
I know many people who perform a 60min boil on 220V GF's without issue. Are you certain it's DMS? I assume you have the lid off?
always 60 minutes for me so far, am I correct in thinking some styles can benefit from a longer boil to create more caramel flavours and if you don't add water back in, to increase the strength of the beer?
I do 45 minutes mash and boil gets my brew day down to under 4 hours and no detriment to the beers and efficiency
Looking at my records, it's mostly 90 min boils so I've voted for that, although the last 3 have been 60 min, and some of the historic recipes up to 180 mins.
MmmBeer
Brew Pub Brewer
I did for a while without issue. Most sources describe DMS smell as like tinned corn, have never tried that, but found it vegetable like, similar to the flavour / aroma in Stella Artois. Yes, always keep the lid off when boiling.
I can only put it down to a sack of malt that was under modified.
What beer did you make that you thought had DMS issues? Or was it multiple different styles?
Drunkula
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From all the stuff I've read it's really about the grain you use. Lighter malts like lager have more but other malts you can just use the lid on and won't suffer from it.
Charlie Bamforth likes a nice vigourous boil.
12:36 if the timer doesn't go there.
Sorry should have made it clearer I am the other as it did not show 45 mins only 30 and 60
Sorry, I shouldn’t jump to assumptions!
No I didn't make it clear I should have said what I voted as 45 mins was not in the options
No worries! Is the 45 minute boil just to reduce the time you spend brewing?
Yes I do it to save time on brewday I also do a 45 minute mash too and have found no difference at all its a win win
Keruso
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Most of the time I boil for 60 mins, recipes tend to recommend 90 mins when using Pilsner malt, so that’s when I boil longer, otherwise I stick to 60 mins
Usually 60 but I will follow recipes or adjust if time is short.
30 minutes. Used to do 60 and 90 minute ones. Have since shortened it, and yes I use a little more hops but I've cut off 30-60 minutes off a brew day and the beer has not suffered in any way at all.
