When doing your boil, make sure to check your overhead

I don't have kids, so I can get away with pulling the stove out about a half foot so that my kettles clear the microwave. It might be an option for you.

(edit: the no kids part is important because there's nothing preventing the stove from tipping when it's not set all the way back to the wall. Mostly dangerous if you plan on opening the oven at all)

 

When I brewed indoors, I didn't have a hood or anything over the stove, but a solid brew day would leave the whole ceiling covered with condensation and the occasional drip.

 

DMS re-entering the beer would be the main concern, but if you periodically clear the condensation (just let it drip in the sink or something) you should be fine

 

When I brewed in the kitchen, it would leave deposits on the walls even way at the other end of the house - I think they were from hop oils congealing on the walls. Now, we don't have proper ventilation in the kitchen, so maybe that wouldn't be a problem for a lot of people, but let me tell you it did not make the missus happy.

 

May have been true at one time; however ... the recent proliferation of 3G or less batch sizes is changing the face of home-beering.

No shame about (still) brewing less than 5G batches in climate-controlled conditions without the added expense and burden of re-filling and schlepping propane tanks ... procuring turkey fryers ... jumbo kettles ... and big footprint fermentors.

Condensate returning to the kettle is def not a 'best practice' which is why we want to leave the lid off the boil. A little drippage won't be a big problem but it should certainly be avoided.

 

i was thinking about the grease and other shmutz underneath my microwave.
DMS is a flaw. grease is really a flaw and shmutz is probably a sin.

and now. you have one more reason to buy a cajun cooker. the one you have been looking at for months. go now. do it.
Cheers.

 

We should all chip in to get you a outdoor cooker. $60 will buy you a decent burner off ebay. I'll throw $10 on it!

 

what i meant to say was
one more reason to get a mortgage so you can have a place to boil beer on a propane stove. i am fairly certain this is the primary reason brewers buy a house. this and the tax write off.
Cheers.

 

My immediate reaction to @corbmoster observation "The condensate was particularly gross looking ... " was some puckage in my mouth.

Pix on request.

 

I always leave the vent on when brewing indoors...keeps the humidity down. The grease traps do need to be cleaned occasionally though. When the boil is done, I remove from the stove anyway for more rapid cooling

 

So does this mean that you're using tuition money to brew beer?? If that's the case... Rock on brother! Cheers!

 

Ill put in 10 towards a storage shed.

 

It's an interesting topic that I don't think I've seen on here before. I know I get a lot of condensation on my hood when I boil inside (wintertime). I never really thought about it being unsanitary. The steam should kill anything, but the extra spice might be undesirable. I never ran the hood and hoped that the steam would just help heat the house. @corbmoster Did you say if you ran the hood during the boil or not?