After 3 years I'm about to start brewing again, but in a new house at over 6200'(1980m) elevation. Since this is twice our previous elevation I'm wondering what problems I will have. I already plan on longer boil times, and more bittering hops, but what else do I need to do?
Besides the changes in hop alpha acid isomerization, I think you might want to look into adjusting keg regulator (gauge) pressures upwards to hit your target volumes of CO2. The reason is that regulator gauges don't show absolute pressure. They show the gauge pressure, which is the delta between absolute pressure in the headspace and atmospheric pressure. And with a lower atmospheric pressure, you'd need a higher gauge pressure to reach the same absolute pressure (and thus same CO2 volumes) as you were at lower altitude.
I think propane regulators are adjusted to work around sea level. At 6,000 feet you may find not enough oxygen/too much gas for a good flame. Soot and lower flame temperature. I'll permit you to go down that rabbit whole of internet discovery as you wish. Cheers
I've often wondered about how elevation / climate affects boil off rate. I realize that at high elevation the boiling point is lower, but does it affect the total volume of loss during the boil? Or perhaps humidity plays a role in that? Or if the temperature gradient is steep, like boiling on a minus 20 day ? I'm no physicist so I really have no clue about this stuff, but I feel like brewing on a cold day at 3500 ft, I get a pretty crazy boil off rate... Maybe 1.6-2 gal per hour? depending on boil vigor.
You might need a longer boil for hop utilization and DMS but I think probably not. I brewed for 5 years at 7000ft and it really isn't much different from sea level. Remember, with lower atmospheric pressure, stuff will evaporate faster so you will get rid of your DMS. Your boil off rate will be faster so there will be a little trial and error to get the volumes right. Mostly, just be careful opening stuff that was packaged at sea level. This includes bottled water, etc.
made several batches in Denver , CO and it appeared they were doing nothing different that i would do at 800 ft.
My last visit, the beer was not great but I suspect a lot of that is due to the water. edit: To be clear, that was at the lone brewpub, not anyone's homebrew.
My guess is you were at Periodic. Another is open now, Two Mile Brewing, Sean Terrill knows his stuff. I plan to visit soon.
