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Old 11-15-2009, 07:19 PM   #1
madymo3d
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Default Boil over, lost hops

It's my second time making beer, I had a boil over early and I think I lost most of the bittering hops. I'm going to continue on and put it in the fermentor, but what are my options? Did I just lose some flavor or is it going to affect the fermentation? Can I dry hop to make up for it?

The recipe is a pumpkin ale from LHBS with the following ingredients:

chocolate rye
6 lbs light LME
1 oz Ahtanum Hop (bittering)
20 g pumpking pie spice
11 oz Nottingham yest

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Old 11-15-2009, 08:02 PM   #2
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I doubt if you lost more than 2-3% of the hops.

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Old 11-15-2009, 10:01 PM   #3
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I hope that's the case. Sure seems like a lot on the stovetop, side of the pot and I thought a lot of hops was floating on top just before the boil over.

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Old 11-15-2009, 10:20 PM   #4
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next time use a fan pointed at the top of the pot. it really helps reduce boilovers.

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Old 11-15-2009, 11:12 PM   #5
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I have not tried it but I have a friend who is a cookand he swears that a large metal spoon will keep a pot from boiling over as it works as a heat sink....anybody know if this works??

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Old 11-15-2009, 11:21 PM   #6
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Have you tried Fermcap?

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Old 11-16-2009, 03:48 PM   #7
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No Fermcap. I just got careless because I got through the hot break and thought I was okay. Put the lid on hoping to minimize evaporation, then it boiled over. I was next to the stove so I caught it within a couple seconds. Left the lid off for the rest of the boil.

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Old 11-16-2009, 04:28 PM   #8
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Quote:
Originally Posted by madymo3d View Post
No Fermcap. I just got careless because I got through the hot break and thought I was okay. Put the lid on hoping to minimize evaporation, then it boiled over. I was next to the stove so I caught it within a couple seconds. Left the lid off for the rest of the boil.
FYI - You do not want to put a lid on your boil. There is a chemical reaction taking place that create DMS precursors, and the boil lifts those precursors our of the wort. If they remain in the wort, your chance of having a DMS issue later is increased.
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Old 11-17-2009, 01:22 AM   #9
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Originally Posted by Homercidal View Post
FYI - You do not want to put a lid on your boil. There is a chemical reaction taking place that create DMS precursors, and the boil lifts those precursors our of the wort. If they remain in the wort, your chance of having a DMS issue later is increased.
what is dms?
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Old 11-17-2009, 07:10 AM   #10
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From John Palmer's Excellent book How to Brew


http://howtobrew.com/section4/chapter21-2.html

Dimethyl Sulfides (DMS)/ Cooked Vegetable Flavors
Like diacetyl in ales, DMS is common in many light lagers and is considered to be part of the character. DMS is produced in the wort during the boil by the reduction of another compound, S-methyl-methionine (SMM), which is itself produced during malting. When a malt is roasted or toasted, the SMM is reduced beforehand and does not manifest as DMS in the wort, which explains why it is more prevalent in pale lagers. In other styles, DMS is a common off-flavor, and can be caused by poor brewing practices or bacterial infections.

DMS is continuously produced in the wort while it is hot and is usually removed by vaporization during the boil. If the wort is cooled slowly these compounds will not be removed from the wort and will dissolve back in. Thus it is important to not completely cover the brewpot during the boil or allow condensate to drip back into the pot from the lid. The wort should also be cooled quickly after the boil, either by immersing in an ice bath or using a wort chiller.

When caused by bacterial infection, DMS has a more rancid character, more liked cooked cabbage than corn. It is usually the result of poor sanitation. Repitching the yeast from an infected batch of beer will perpetuate the problem.
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