Boiling The Wort - Take 2
I am making Who's in the Garden Grand Cru from Papazian's Joy of Homebrewing. This is my second batch.
5 lbs. Briess Golden DME
2 lbs. honey
1.5 oz. crushed coriander
.5 oz. dried orange peel
1 oz. Hallertau 60m
.5 oz. Hallertau 15m
.5 oz. Hallertau 2-5m
Belgian Wit Wyeast smack pack
I modified the rec. by adding extra 1 lb. malt because it was packaged in 3 lb. increments.
Boiled 2 gal. of water on stovetop of my wife's brand new, electronic-everything awesome stove which she has been coveting forever. Removed from heat, added malt and honey, realized the pot was way too small. Transferred some wort into a smaller pot, placed back on heat, and right before boil BOTH pots simultaneously spewed sticky wort all over the place.
Needless to say I was absolutely mortified. I am skittish enough as a homebrewer, but getting sludgey wort all over my wife's brand new stove just paralyzed me with fear of trying the boil again. I covered both pots with plastic wrap and stuck them in the fridge. Fortunately I had not yet smacked the yeast pack or added the hops, since boil had not been reached. Tonight I will buy a turkey-frier and propane burner and boiling for 60 minutes as per usual.
Writing this has been very therapeutic. I guess my only question is has this happened to anyone else, and what flavors may change because of the unorthodoxy of this process? Any suggestions on additional measures to salvage/preserve the brew?