On Tue, Sep 27, 2005 at 02:21:31PM +0200, [EMAIL PROTECTED] wrote:
> Kogning er nu en gang kogning uanset hvor meget effekt du lader
> passere igennem vædsken. En meget svag kogning kan muligvis medføre at
> nogle områder i gryden reelt ikke koger pga manglende cirkulation, men
> det er virkeligt i småtingafdelingen.
That may be so in theory, but in practice all literature recommends a
good hefty rolling boil. I can think of several reasons for it:
- It improves circulation, soe more wort gets in contact with the
hops, and more bitterness gets extracted
- Some unwanted chemicals will evaporate during the boil. If the boil
merely simmers, most of the evaporation happens from the top of the
pot. With a rolling boil, stuff evaporates already at the bottom,
and gets transported out of the pot with the steam bubbles.
- As you say, the boiling temperature depends on pressure. There is a
small hydrostatic pressure difference between the top and bottom of
the pot. No idea if that makes any difference.
- A more hefty boil evaporates more water, concentrating the wort.
And a small point: The amount of dissolved sugars do affect teh boiling
temperature a bit, just like dissolving antifreeze (alcohol or salt) in
water lowers its freezing point.
Still, no matter how you boil it,
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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