kzimmer0817
Well-Known Member
My son was brewing a 10 gallon last night beer last night - one that was special to him. Apparently, his estimated strike temp did not consider that his grain was quite cold. In an effort to raise the mash temp in his cooler, he added way too much very hot water. The mash was around 185 for quite a while as he tried to add ice bottles, then the sparge stuck as we tried desperately to drain the cooler.
He figured that he had killed any enzymes necessary for mashing. After much frustration, he went ahead and boiled down what he had to about 5.5 gallons and put it into a sanitized no-chill container. His gravity was about 1.100.
The concern is that he has a concentrated 5 gallons of non-fermentable wort (if you can call it that).
Is there a way that this could be saved/salvaged?
1. adding exogenous enzymes to sort of perform the job that the natural enzymes would have done had they not been inadvertently denatured?
2. adding a certain amount of this concentrate to the mash of a "repeat batch" of this beer (using fresh grains) so that the enzymes in the fresh grain will also convert the more complex sugars in his concentrate?
Thanks,
Keith
He figured that he had killed any enzymes necessary for mashing. After much frustration, he went ahead and boiled down what he had to about 5.5 gallons and put it into a sanitized no-chill container. His gravity was about 1.100.
The concern is that he has a concentrated 5 gallons of non-fermentable wort (if you can call it that).
Is there a way that this could be saved/salvaged?
1. adding exogenous enzymes to sort of perform the job that the natural enzymes would have done had they not been inadvertently denatured?
2. adding a certain amount of this concentrate to the mash of a "repeat batch" of this beer (using fresh grains) so that the enzymes in the fresh grain will also convert the more complex sugars in his concentrate?
Thanks,
Keith