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Old 12-23-2012, 01:37 PM   #1
MarcusKillion
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Default unboiled wort , contamination problem ?

So I made this beer last night . Sort of a blackened voodoo clone but with some belgian abbey ale yeast . ( Wyeast , another problem ) . Any way after I added in the Wyeast crap that obviously was no good I was getting ready to clean out my mash tun and I drained off about a quart of wort . Well I decided to add it in my primary . So I pulled out the air lock and poured it in . Woops ! forgot to boil it first .
So now only do I not have fermentation because I use Wycrap yeast I also have warm aerated wort with unboiled wort in it . This may be okay if I had good fast fermentation from some good dry yeast but since it will be 3 more days before I can get yeast ???

Should I Hari Kari now to save my family from disgrace or just drown myself in a bucket of expensive infection ?

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Old 12-23-2012, 01:46 PM   #2
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It is going to go sour for sure

If you are going to repitch anyway why don't you just give it a quick 15 minute boil (sooner the better)

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Old 12-23-2012, 02:44 PM   #3
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YUP, having a vigorous boil is paramount to having a good batch of beer

its not 1000 percent certain, but id bet on that beer going real bad real fast

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Old 12-23-2012, 04:11 PM   #4
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Newb here, it might be OK... 155 for 60 minutes might be enough to have pasteurized the wort. Leave a while, see what happens. I think the ship has sailed on getting your intended beer... But on getting something you still have a shot I think. I don't think infection is a given yet.

You could also boil it now.

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Old 12-23-2012, 06:19 PM   #5
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I thought about reboiling just for a minute or two as any longer I think would take away the late hop additions aromas making the 15 and 5 minute more like 30 minutes . How ever maybe the 155 degree mash did kill off anything in the grains. Although actually I am not sure what would be in the grains after they had been roasted . Wouldn't the roasting process kill off any germs ?

If I did not use that Wyeast ( that will never happen again ) the alcohol would take care of any problem I would think . But so far no action from the yeast .

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Old 12-23-2012, 06:20 PM   #6
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Quote:
Originally Posted by skullface1818 View Post
YUP, having a vigorous boil is paramount to having a good batch of beer

its not 1000 percent certain, but id bet on that beer going real bad real fast
only one quart not boiled in 5 gallons
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Old 12-23-2012, 06:31 PM   #7
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one more problem maybe . What about the air in the bucket . Will this not start growing nasties if I have to let this 72 degree wort sit around not fermenting for 4 more days till I can get some yeast ?
tried to buy some from a brew pub but they would not give it up.
Maybe I could just toss in some bread yeast and let it go to making alcohol . wonder if that would still make a good beer.

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Old 12-23-2012, 10:04 PM   #8
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well I did it . I have just made the worlds best ale version of a blackened voodoo clone with extra customizing . . . . Hey it mine I will call it what ever I want to call it .
I just went ahead and did all them people out there a favor that keep posting questions about " can I use bread yeast to make a beer " . I shall give a review after the required time and I suspect it going to be just fine .

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Old 12-24-2012, 01:41 AM   #9
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a boiled wort will be devoid of bugs. no worries. if you can make a decent brew from duck POND water, a bit of unfermented time won't be a problem. it'll add character.

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Old 12-24-2012, 01:56 AM   #10
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You won't reboil for fear of spoiling the effects of the late hop additions but take a chance on bread yeast?

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