OK I used a different thermometer and got a reading of 97.5c it boiled for a minute then cut out for a minute the temp dropped to 95.7 and then it started to heat up again, this tells me evrything is as it should be with the boiler, however it's no use for brewing if I can't get a continuous rolling boil or will what it is doing be ok for brewing? without the continuous rolling boil?
EDIT
I know now a rolling boil is essential
Hot Break
Word that comes straight from the mash contains, among other things, a lot of different proteins. One of the most important functions of the boil is to remove some of these proteins which can cause side effects ranging from the chill haze to off-flavors making the beer undrinkable. It is important to boil any beer for at least one hour and to maintain a rolling boil for that whole time to completely stabilize the brew. Of course, you would never want to remove all of the proteins from a beer as they are responsible for some of its most important aspects including color and mouthfeel.
Hops play an important role in the process of removing these harmful proteins. The malt proteins will stick to the polyphenols from the hops. A vigorous boil assures that these polyphenols will actively move about in the kettle and gather as many of the proteins as possible.
As these unstable proteins gather or flocculate, they form little clouds in the brew. These clouds will fall under their own weight or precipitate to the bottom of the kettle at the end of the boil. This is known as the hot break. This is the most important part of the boil as it removes the nastiest of the potentially harmful proteins – those that can cause off-flavors and instability. You can judge when the hot break occurs by taking a sample of wort. You will see the cloud or flocks of protein suspended in the sample. Once removed from the agitation of the boil, these clouds will settle to the bottom of the container. When this happens you will know that you’ve achieved the hot break.
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so is there anyone on here that can help with bypassing the cut out switch on the thermostat
EDIT
I know now a rolling boil is essential
Hot Break
Word that comes straight from the mash contains, among other things, a lot of different proteins. One of the most important functions of the boil is to remove some of these proteins which can cause side effects ranging from the chill haze to off-flavors making the beer undrinkable. It is important to boil any beer for at least one hour and to maintain a rolling boil for that whole time to completely stabilize the brew. Of course, you would never want to remove all of the proteins from a beer as they are responsible for some of its most important aspects including color and mouthfeel.
Hops play an important role in the process of removing these harmful proteins. The malt proteins will stick to the polyphenols from the hops. A vigorous boil assures that these polyphenols will actively move about in the kettle and gather as many of the proteins as possible.
As these unstable proteins gather or flocculate, they form little clouds in the brew. These clouds will fall under their own weight or precipitate to the bottom of the kettle at the end of the boil. This is known as the hot break. This is the most important part of the boil as it removes the nastiest of the potentially harmful proteins – those that can cause off-flavors and instability. You can judge when the hot break occurs by taking a sample of wort. You will see the cloud or flocks of protein suspended in the sample. Once removed from the agitation of the boil, these clouds will settle to the bottom of the container. When this happens you will know that you’ve achieved the hot break.
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so is there anyone on here that can help with bypassing the cut out switch on the thermostat
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