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Old 10-04-2007, 04:17 PM   #11
WOP31
 
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I am sure it will be fine, just may loose some of the hop aroma from them sitting in the hot wort all night, but you can always dry hop in the secondary.

Cheers
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Old 10-04-2007, 04:19 PM   #12
Alamo_Beer
 
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Think there will be a problem with chill haze bc it didn't get a good cold break?

 
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Old 10-04-2007, 04:23 PM   #13
malkore
 
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the extra heat from not cooling quickly may also isomerize the aroma and flavoring hops...adding more bitterness and less hop flavor/aroma

and I agree with the chill haze.

It'll still be beer, and it'll be interesting to see how it turns out.
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Old 10-04-2007, 04:26 PM   #14
hialtitude
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Quote:
Originally Posted by wop31
Imay loose some of the hop aroma from them sitting in the hot wort all night, but you can always dry hop in the secondary.
That's a good point.

Quote:
Originally Posted by greenhornet
Think there will be a problem with chill haze bc it didn't get a good cold break?
There's a good chance for some chill haze but I really don't know what to expect. That could end up being the least of my worries. We will find out though!

 
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Old 10-04-2007, 05:07 PM   #15
carpe3dm
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I left a batch to cool overnight once about a year ago as a pipe burst in the house leaving me with no running water until we fixed it. The beer was fine, but it was noticably cloudier in the end. It was fun to realize that brewing is hard to really mess up, but I wouldn't try that technique again.

 
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Old 10-04-2007, 05:20 PM   #16
kinison_fan
 
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Doing extracts, I usually pour 1&1/2 - 2 gallons of wort directly from the brew kettle to the carboy (with 2 gallons cold water) and top off with cold water.
Usually this is still to hot to pitch, so I'll cover with foil and pitch the yeast the next morning. With Irish moss and 2 month aging, my beer is not cloudy.

Last night, I changed technique slightly- I put two gallons of ice and water in the carboy, and also put the kettle in an ice bath. This time, I felt like the mix was too cold to pitch, but the yeast went in anyway. This moring, there were signs of fermentation (slowly) starting.

Fortunately, the whole process is pretty forgiving-you still end up with good beer, despite many variables and techniques.
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