So I was patting myself on the back this morning for getting everything right on my first partial mash, Surly Cynic from NB, with it only being my third brew, and then I realized that I'd completely forgotten to add the Campden tab before mashing and boiling. Doh!
From what I've read there's nothing to be done about it now except RDWHAHB, but I'm wondering if there's any educated guesses about how much the chlorophenols might present themselves. I checked my water report and it looks like we've got 3ppm. I got the wort as cool as possible 74* and pitched the Wyeast 3522 smack pack. Used the wet tshirt method to bring the temp down to 66*. Will temperature have any affect on off flavors? I was planning to bring it up slowly to the mid 70s, but if keeping it cool will help negate some of the worst off flavors then I'll try that. Heck, as I've never had Cynic before will I even notice? AS long as it doesn't taste like bandaid I'm willing to chalk it up as a funky Belgian and try again with the proper steps next time.
Yes this newbie lack of attention to detail and worry, but any advice or opinion would be welcome.
Thanks!
From what I've read there's nothing to be done about it now except RDWHAHB, but I'm wondering if there's any educated guesses about how much the chlorophenols might present themselves. I checked my water report and it looks like we've got 3ppm. I got the wort as cool as possible 74* and pitched the Wyeast 3522 smack pack. Used the wet tshirt method to bring the temp down to 66*. Will temperature have any affect on off flavors? I was planning to bring it up slowly to the mid 70s, but if keeping it cool will help negate some of the worst off flavors then I'll try that. Heck, as I've never had Cynic before will I even notice? AS long as it doesn't taste like bandaid I'm willing to chalk it up as a funky Belgian and try again with the proper steps next time.
Yes this newbie lack of attention to detail and worry, but any advice or opinion would be welcome.
Thanks!