Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Fixing SRM post boil
Reply
 
LinkBack Thread Tools
Old 01-09-2013, 11:12 PM   #1
harrymanback92
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: san mateo, ca
Posts: 261
Liked 18 Times on 17 Posts
Likes Given: 4

Default Fixing SRM post boil

So after I added my sparge water to the mashtun (after collecting my first runnings) I realized I broke my thermometer in the sparge kettle, contaminating the water. My thermometer is alcohol based, and that part didn't break so no worries there, but the metal was lead (it did not stick to any magnets) so in good judgmenet I dumped my sparge runnings. Thankfully I had a couple pounds of Malt Extract on hand so I topped off the kettle with water, and added DME to get closer to my intended gravity. However, diluting my first runnings with just water changed my color quite a bit. It's still dark, but it went from motor oil black to a dark brown.

How can I change the SRM of my beer post-boil? I was thinking of doing a 2qt minimash with some 2-row and a couple pounds of CarafaIII(the dark malt I'm using in this beer), boiling it, and pitching during fermentation. Any problems doing this?

__________________

Primary:Farmhouse Triple, Simcoe Session IPA, 100% Brett Brux IPA
Conditioning: Willamette English Pale Ale

harrymanback92 is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 12:11 AM   #2
piteko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Bologna, Italy
Posts: 143
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Quote:
Originally Posted by harrymanback92 View Post
How can I change the SRM of my beer post-boil? I was thinking of doing a 2qt minimash with some 2-row and a couple pounds of CarafaIII(the dark malt I'm using in this beer), boiling it, and pitching during fermentation. Any problems doing this?
Short answer: I don't think there is any problem.

Long answer: it depends on your definition of "problem"
With every adjunct you use, you alter the taste of your beer.
- you can add the carafa III, it's done the same with the traditional style of 60/ where there is a small amount of roasted malt just to add color and a bit of dry finish.
- you can add something else. Caramel is used in england for the same purpose. It should give you less flavour than the carafa III (not the dry part of it). I had once a similar problem with a beer but I realized it just before bottling. I used a bit of "instant soluble barley" which is nothing but soluble barley coffee. It came out as it should be.

But you already have the extract steering you on a different flavour from your original recipe. So, I think you should try to understand how to return back to the original recipe flavour. Maybe tasting the worth could give you a hint.

Good luck from Italy!
Piteko
__________________

see -> http://www.piteko.com
read -> http://piteko.blogspot.com

piteko is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making my own Boil kettle: Formula for pre-boil vs post boil anyone? brewjedi General Beer Discussion 7 10-03-2014 07:23 PM
Post-boil gravity just a few points higher than pre-boil?!? tre9er All Grain & Partial Mash Brewing 2 06-04-2012 05:07 PM
What's more important to hit: boil time or post-boil volume? RCBIV Beginners Beer Brewing Forum 12 01-20-2012 08:36 PM
mineral concentrations based on pre boil or post boil volume? SamuraiSquirrel Brew Science 5 10-28-2011 12:24 AM
Calculating wort expansion along with pre and post boil boil volumes greggor General Techniques 4 10-23-2009 01:01 PM



Newest Threads

LATEST SPONSOR DEALS