Maybe this rolling boil mallarkey is a bit of a myth though?
I think the theory goes something along the lines of boiling off DMS from the malt, hitting the boil in order to allow coagulation of proteins and breaking up of the whole hops to allow the isomerisation of the hop acids I do everything at a simmer with the lid on. My logic being ... - it uses less gas, remember I am tight, Steve did point this out to me ! - why boil off loads of water when you can more or less brew to volume ... again, Steve's wise words come to mind, why put cash into water vapour - brewing to volume, bia batch sparging, means I am less likely to extract tannin from the grain - my downstairs brewery doesn't need any more water vapour - with modern malt, all of the work has already been done at the maltsters. We basically just need to chuck it in the bath, give it a quick rinse and you are away - A lot of us use hop pellets ... the rolling boil is just not necessary. - I don't consider the rolling boil to be necessary even with whole hops. As home-brewers we can just chuck another ounce and be done with it. - And for the protein considerations ... well Protofloc is just excellent at its job. Thoughts there that reflect my mind-set and my brewery ... not a prescription of course
Multi-tasking, easy, drink beer and watch telly.