Brewed another 5 gallons of Dead Ringer yesterday. Decided to try something different. I usually keep about one-third of the wort surface in the kettle rolling for the boil. I would have the lid partially on to be able to reduce the amount of heat applied to the bottom of the kettle. Heat out put from the large electric coil would be set at about 70% to 75%.
Yesterday I reduced the heat to about 50% after bringing the wort to a quick rolling boil. I kept the lid cracked just a quarter inch to allow some steam to escape and maintain more of a simmer with the wort surface only coming to a partial roll occasionally. I would have the lid full on after a hop addition to bring it up to a foaming boil for a couple of minutes.
After chilling I had the normal mass or coagulated proteins centered in the kettle. The very low boil didn’t affect this aspect. I do use Irish moss in the boil.
The change in color of the wort in the kettle and carboy was very noticeable. A much lighter very bright light amber color.
Happily fermenting at 68°F. In about 10 days I’ll take out a SG sample and have a taste.