Dextrose mishap - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Dextrose mishap

Reply
 
Thread Tools
Old 03-14-2013, 11:24 AM   #1
suddsy83
Recipes 
 
Mar 2013
Posts: 24


Ok so my first attempt at a partial mash was going awesome.. I started with 150g of Choc malt cracked and fuggles hops, boiled for 6mins then steeped for 14mins. Added an amber ale extract and extra liquid malt to the fermenter. Topped with the strained and sparged mash. Then topped with cold water up until the 23ltr mark.. Missed something!! The dextrose!! ****!! So I added it before pitching my yeast.. Made sure it was well stirred in then pitched at the 23 deg mark. It's bubbling away atm but I am weary.. Has anyone made this mistake? Is it a mistake??.. If the dextrose wasn't fully dissolved, Will the yeast still ferment the undissolved sugars? Any help will be great.



 
Reply With Quote
Old 03-14-2013, 11:32 AM   #2
ArcaneXor
Recipes 
 
Nov 2007
Posts: 4,571
Liked 117 Times on 104 Posts


Boil the dextrose first, just to be safe. And your writing makes it sound like you boiled your chocolate malt along with Fuggles hops... That's not a good idea.



 
Reply With Quote
Old 03-14-2013, 02:25 PM   #3
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,495
Liked 3619 Times on 3108 Posts


Yeah,that's my imppresion as well?...
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 03-15-2013, 01:42 AM   #4
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,577
Liked 619 Times on 542 Posts


The yeast will find any undissolved sugars.

Adding dry sugar is not recommended as it can carry bacteria. There is too much sugar for it to actively propagate bacteria, but it can carry it on it's surface. Adding it to wort that has not started fermenting does increase the risk of contamination. However the chance of a problem is extremely low with today's production techniques; just don't do it again. The more times you do it the greater the chance of a problem.

Did you boil the grains? Difficult to tell from your post. Not recommended as you risk extracting tannins, but don't worry about it. 40 years ago it was standard practice to boil steeping grains throughout the whole boil (reference: Brewing Beers Like Those You Buy, Dave Line). I'm sure they produced some decent beer back then.

 
Reply With Quote
Old 03-15-2013, 03:13 PM   #5
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,495
Liked 3619 Times on 3108 Posts


I always doubted that bacteria can survive for long periods on the sugar granules. they need air,moisture,& food to survive & propogate. so i don't think that's a problem. but it would mix in easier made into a solution.
and boiling the grains is a bad idea. Hundreds of years ago they did things differently,true. But they also had a lot more bad batches that had to be dumped for various reasons. That too is history...
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 03-15-2013, 03:22 PM   #6
TANSTAAFB
Recipes 
 
May 2010
San Luis Valley, CO
Posts: 1,762
Liked 120 Times on 93 Posts


Quote:
Originally Posted by suddsy83 View Post
Ok so my first attempt at a partial mash was going awesome.. I started with 150g of Choc malt cracked and fuggles hops, boiled for 6mins then steeped for 14mins. Added an amber ale extract and extra liquid malt to the fermenter. Topped with the strained and sparged mash. Then topped with cold water up until the 23ltr mark.. Missed something!! The dextrose!! ****!! So I added it before pitching my yeast.. Made sure it was well stirred in then pitched at the 23 deg mark. It's bubbling away atm but I am weary.. Has anyone made this mistake? Is it a mistake??.. If the dextrose wasn't fully dissolved, Will the yeast still ferment the undissolved sugars? Any help will be great.
Was this a kit? Sounds like you might have tossed your priming sugar for bottling into your fermenter! Not to worry, it will just boost the alcohol a bit and it may seem a bit thinner in the mouthfeel. It can actually help to balance the non fermentables left in extract. As for sanitation, I have used non boiled, straight from the bag, plain ole powdered dextrose when making Apfelwein plenty of times with no I'll effects. If it's good enough for Edwort it's good enough for me!
__________________
Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale

 
Reply With Quote
Old 03-23-2013, 05:26 AM   #7
suddsy83
Recipes 
 
Mar 2013
Posts: 24

Quote:
Originally Posted by TANSTAAFB

Was this a kit? Sounds like you might have tossed your priming sugar for bottling into your fermenter! Not to worry, it will just boost the alcohol a bit and it may seem a bit thinner in the mouthfeel. It can actually help to balance the non fermentables left in extract. As for sanitation, I have used non boiled, straight from the bag, plain ole powdered dextrose when making Apfelwein plenty of times with no I'll effects. If it's good enough for Edwort it's good enough for me!
Yeah I was a kit.. Amber ale, forgive my ignorance, I am new to all this. I added my dextrose for fermentation, not the priming sugar. It has subsequently had a healthy fermentation as far as I am aware, it's been bubbling away nicely. Just was worried that it would mess up the brew if I added it when I did.. Seems ok though



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dextrose mishap suddsy83 All Grain & Partial Mash Brewing 19 03-17-2013 09:34 PM
First time mishap? patfoley17 Beginners Beer Brewing Forum 13 02-15-2012 10:36 PM
First Brewing Mishap gcdowd Beginners Beer Brewing Forum 18 01-11-2012 09:09 PM
Anhydrous dextrose vs. regular dextrose EBloom97 Bottling/Kegging 3 03-30-2010 04:04 AM
Plug mishap zorton Extract Brewing 6 02-18-2010 07:55 PM


Forum Jump