The full wort boil

[FizzyLiftingDrinx]

Ladies and gentlemen, lend me your brains...

Possibly unwisely, I jumped right into partial mashing without upgrading my brewpot. I'm not able to do a full boil yet, so I have to add a couple of gallons of water to my fermenter to reach volume. My first partial mash attempt seemed to turn out great, but I assume a full boil is preferable. Can anyone tell me what I might be risking/missing by doing a partial mash without a full boil? If it's about hop utilization, I don't care--I go overboard with the hops, so it balances out. If it's about more break material, well, I dump it all in anyway. Am I fine for now until I upgrade?

[Lufah]

I wouldn't worry about it. You get a bit more break from the AG part, but oh well. I don't really see any down side to what your doing.

Travis

[polski]

hey if it's tasty then it's working okay.

[Kaiser]

Can anyone tell me what I might be risking/missing by doing a partial mash without a full boil? If it's about hop utilization, I don't care--I go overboard with the hops, so it balances out. If it's about more break material, well, I dump it all in anyway. Am I fine for now until I upgrade?

You will get more carmelization of the wort. But since you go overboard with the hops anyway, you may not even notice this in the flavor. Only the color will be a little darker.

Kai

[FizzyLiftingDrinx]

Thanks guys. My next batch will be a brown ale, so I'm in good shape. I'd say if I can't do a full boil, I'd best stick with the dark side. That should mask any caramellization.