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jgerard · 03-24-2011, 01:25 PM

This is only my third AG batch, I like to split 5 gallon recipes into 2-2.5 gallon recipes because 1) I can use my mr beer fermentors 2) I can mess with the recipes a bit and 3) I only have to bottle about 25 instead of 50 beers at a time.

Last night everything was going well with a hefeweizen I was brewing, until it was time for hops additions. instead of adding a half oz to my half batch, I added the whole oz!! So I freaked out a bit then cleaned 2 of my mr beer fermentors and cooled and split the hoppy wort between the two.

I then mashed the 2nd half of the grains and raised to 170 for mash out. Cooled, then split between the 2 fermentors.

I didn't boil the 2nd half of the mash, and I am concerned I ruined my beer. How important is boiling for things other than clarity? Is it ruined?

jgerard · 03-24-2011, 01:52 PM

Please help!

devilishprune · 03-24-2011, 01:55 PM

Boiling is more for sterilization and hop utilization than clarity. How long was it at 170? It''s possible that you pasteurized it in doing so. I think that it's too soon to make any judgements, but if you didn't kill the nasties then I'd wager you'll find out pretty quickly.

Otherwise, it's too late to do anything about it anyway so just relax.

**cheezydemon3** · 03-24-2011, 01:58 PM

...grain is lousy with nasties, but I'm not sure which ones.

I would not do anything now. Just post results.

**GilaMinumBeer** · 03-24-2011, 01:58 PM

Boiling wort also denatures unwelcomed microorganisms, sterilizes the solution, in addition to denaturing the mash enzymes and locking down the sugar matrix. the boil is also where the chemistry takes place from the hops.

Batch #2 may turn out fine, or, it may develope a film over the top that indicates a becterial infection.

**GilaMinumBeer** · 03-24-2011, 02:00 PM

Quote:

Originally Posted by cheezydemon3

...grain is lousy with nasties, but I'm not sure which ones.

Mostly lactic acid bacteria. And weevil eggs.

jgerard · 03-24-2011, 02:07 PM

I started the mash around 157 and it dropped to 150 after an hour. Then I took it to 170 for about 10 minutes before cooling it and adding it to the fermenters with already hopped wort, yeast already pitched.

Thanks for the quick response I will definitely relax and observe. I was pretty stressed after 6 hours in the kitchen last night mistake after mistake. >_<

jgerard · 03-24-2011, 05:32 PM

Its only been about 13 hours since I finished last night, but this is some of the fastest fermentation I've seen yet! Nothing on the top but lots of foam and a few blueberries from the can I added! (Won't do much now since only 1 lb of berries got split between both batches).

Hopefully the yeasties can get their fill before anything else does. Judging by the rate that bubbles are rising to the top I think they are doing serious work. I will keep updating.

aggiejay06 · 03-24-2011, 06:05 PM

170 for 10 minutes? I'd guess there's a good chance you killed the baddies.

chicagobrew · 03-24-2011, 06:54 PM

Nothing you can do now but wait. If something's wrong you'll find out eventually. I believe this is when you RDWHAHB.