Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Accidentally boiled twice as many hops in a 2.5 gallon batch, didnt boil half of mash

Reply
 
LinkBack Thread Tools
Old 03-24-2011, 01:25 PM   #1
jgerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: decatur, il
Posts: 292
Liked 9 Times on 9 Posts

Default

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?

__________________

Last edited by jgerard; 03-24-2011 at 01:50 PM.
jgerard is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 01:52 PM   #2
jgerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: decatur, il
Posts: 292
Liked 9 Times on 9 Posts

Default

Please help!

__________________
jgerard is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 01:55 PM   #3
devilishprune
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Posts: 1,242
Liked 7 Times on 7 Posts
Likes Given: 12

Default

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.

__________________
devilishprune is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 01:58 PM   #4
cheezydemon3
Registered User
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1639 Times on 1233 Posts
Likes Given: 3007

Default

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

I would not do anything now. Just post results.

__________________
cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 01:58 PM   #5
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,323
Liked 4687 Times on 4343 Posts
Likes Given: 57

Default

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 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:00 PM   #6
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,323
Liked 4687 Times on 4343 Posts
Likes Given: 57

Default

Quote:
Originally Posted by cheezydemon3 View Post
...grain is lousy with nasties, but I'm not sure which ones.
Mostly lactic acid bacteria. And weevil eggs.
__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 02:07 PM   #7
jgerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: decatur, il
Posts: 292
Liked 9 Times on 9 Posts

Default

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 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 05:32 PM   #8
jgerard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: decatur, il
Posts: 292
Liked 9 Times on 9 Posts

Default

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.

__________________
jgerard is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 06:05 PM   #9
aggiejay06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Cary, NC
Posts: 209
Liked 1 Times on 1 Posts

Default

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

__________________
aggiejay06 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2011, 06:54 PM   #10
chicagobrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Chicago, IL
Posts: 177
Liked 3 Times on 2 Posts

Default

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

__________________

O'zapft is!

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


Quick Reply
Message:
Options
Thread Tools