Stove Top

[Ned]

Hi, as i have been sifty through the forums reading the tips and tricks, i came across an interesting method that i have not heard or seen before. It was stove top boiling, and i was wondering if i could please get some more specific information on this, like what ingredients go on the boil (i know the yeast should not by the way) how long should it boil for, how do you cool your wort down for etc, etc.

[NTRabbit]

Any of the ingredients can be boiled, except the yeast of course. A few notes:

• When you boil a can, the malt does go *slightly* darker. The purpose of boiling the can is to get the proteins to clump up and drop out of the wort, so you end up with a clearer product.
  
  Boiling hops in a little bit of malt is the way to add extra bitterness (60 minutes), and extra flavour (15-5 minutes). All of these should be calculated in advance with the proper programs of course
  
  Steeping grains for a partial is also done on the stovetop, but below boiling point - boiling grain can give you some off flavours.
  
  Cooling can be done a number of ways, but i usually drop the pot into a sink full of cold water and frozen cooler bricks for about 15 minutes, then balance the temperature with cold water in the fermenter