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Old 02-19-2010, 04:54 PM   #1
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Default Letting wort sit for a while??? ok?

Brewing a Kolsch today, and I might need to let the wort sit for two hours or so before I can boil. Full boil volume, mashing and sparging all done.

See any problems with this????

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Old 02-19-2010, 04:58 PM   #2
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The only thing I would worry about is its ability to still convert

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Old 02-19-2010, 05:03 PM   #3
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No problems. You may get a more fermentable wort if the enzymes are still active, but that really isn't a big deal. Go for it.

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Old 02-19-2010, 08:11 PM   #4
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All worked well! Let it sit for two hours, SG was spot on and she is boiling away. At least I was able to be the 'mystery' reader at my daughters class.

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Bottled: Imperial Hefe, Saison, Apfelwein
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Old 02-20-2010, 02:41 AM   #5
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Originally Posted by Brocster View Post
All worked well! Let it sit for two hours, SG was spot on and she is boiling away. At least I was able to be the 'mystery' reader at my daughters class.
A chapter or two, perhaps, from Jim Palmers epic tome How to Brew?
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Old 02-20-2010, 03:38 AM   #6
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Originally Posted by passedpawn View Post
A chapter or two, perhaps, from Jim Palmers epic tome How to Brew?
Yeah,

If you tried to read every book, every thread and every blog you would never get to brew. Plus just the challenge of remembering every little detail. Blackberry and a quick post while brewing sometimes works best for me.

Kolsch is already fermenting away, starter kicked it off in style. It is my SWMBO slayer.

Cheers
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Old 02-20-2010, 05:11 AM   #7
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Quote:
Originally Posted by kryolla View Post
The only thing I would worry about is its ability to still convert
Not if you mash out.
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Old 02-20-2010, 01:33 PM   #8
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It is my SWMBO slayer.
Since the worst thing that could have happened is a more fermentable wort ...
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Old 02-22-2010, 02:19 PM   #9
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Not if you mash out.
How do you really know that denatures the enzymes and at what rate. Is 10 min really enough or do you need an hour at that temp. That's why its up for debate whether you need to mashout or not

To the OP glad you can make your daughter happy, Im sure I would drop everything I was doing to be the mystery reader
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Old 02-22-2010, 02:39 PM   #10
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How do you really know that denatures the enzymes and at what rate. Is 10 min really enough or do you need an hour at that temp. That's why its up for debate whether you need to mashout or not

To the OP glad you can make your daughter happy, Im sure I would drop everything I was doing to be the mystery reader
Thanks---she was thrilled.

Just to recap:

I mashed in and rested at 144 for 60 minutes, raised temp to 158 for 30 minutes, raised to 169 and sparged. Collected 14.2 gallons in BK with SG of 1.051, then went away for two hours.

Came back and boiled, chilled, aerated and pitched. Fermenting within 3 hours and was still rolling away on day 3.

It should be a good Kolsch.

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Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
"People who drink light 'beer' don't like the taste of beer; they just like to pee a lot." -- Capital Brewery, Middleton, WI

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