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Old 04-22-2013, 12:01 AM   #1
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This is not good, I just finished brewing my porter that I was using as a starter for my barleywine... Broken glass in the primary... Do I ferment and leave that stuff in there and be very careful not to transfer to the secondary? I mean it's going to be racked a few times before bottling, so what are the chances of getting some glad in the beer? Not cool.. :/

Edit: it's just the bottom of the thermometer, pic below

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Old 04-22-2013, 12:05 AM   #2
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Old 04-22-2013, 12:11 AM   #3
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Id be careful, because now youve got mercury loose in your beer.

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Old 04-22-2013, 12:11 AM   #4
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I don't think it is a big deal- pretty sure food grade thermometers do not contain mercury. I'm not sure what those little weighted balls are- if they are lead then that isn't great. I doubt you'd suck up much glass with an autosiphone but couldn't hurt to put a mesh strainer over the racking can AND the outlet tube when you rack. Did any liquid get out into the beer?

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Old 04-22-2013, 12:18 AM   #5
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Its not the glass that concerns me its the mercury or not knowing if it contains mercury, I say toss it and let that be your first payment towards your education as a home brewer.

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Old 04-22-2013, 12:20 AM   #6
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If you see my pic, the liquid did not get in the wort, only some glass and those metal balls, whatever they are. I'll have to look them up to make sure it's not lead.

Edit: sound like it's just steel shot and wax in the bottom. So I think I'm good, I'll just be very careful rack, and put a mesh on the auto siphon. I'll be using the yeast to rack my barleywine onto, so I'll have tobe careful twice.... Dang it! lol

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Old 04-22-2013, 12:24 AM   #7
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If you just finished brewing it and havnt added yeast, I would rack it back into the brew pot or another fermentor. get all the stuff out now.

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Old 04-22-2013, 12:32 AM   #8
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Quote:
Originally Posted by yewtah-brewha View Post
If you just finished brewing it and havnt added yeast, I would rack it back into the brew pot or another fermentor. get all the stuff out now.
Ya.... Yeast is already added. I figure the glass and metal will be on the very bottom of the fermenter. When I rack, all the trub will be on top of it. I think I'm good. I'm using all my primaries and my only carboy right now. Brew season is in full swing, loving it.
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Old 04-22-2013, 12:35 AM   #9
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That steel shot could easily add some metallic off-flavors during fermentation as it rusts.

I'd rack it, or if you pitched within 8-12 hours, strain it through a paint strainer bag or whatever else you've got that'll get the glass and steel out.

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Old 04-22-2013, 01:06 AM   #10
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Quote:
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That steel shot could easily add some metallic off-flavors during fermentation as it rusts.
Yep. I had it happen once. I went ahead with fermentation and bottling. You could definitely taste rust. I ended up suffering through half of the batch and dumping the rest.
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