Massively sucky brew day. - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Massively sucky brew day.

Reply
 
Thread Tools
Old 06-14-2013, 01:06 PM   #1
eyedoctodd
 
eyedoctodd's Avatar
Recipes 
 
Jan 2008
Downingtown, PA
Posts: 177
Liked 22 Times on 10 Posts



Just need to vent.

Brewed 10.5 gallon batch of witbier last night. Rounded up on my strike water volume and strike water temp was a few degrees high.... 152 mash turned into 156 until I could stir it back down to 152 (took 1/2 hour).

Even though I had fermcap-S right there, I for some reason didn't plan on putting it in until I reached a boil. Naturally I boiled over when the boil started.

On recent batches I've noticed if I kill the flame when adding the first hops, I can avoid the excessive foaming and boil over without frantically stirring. Well I guess I felt like frantically stirring and having another boil over, because that's what I did for some reason.

Never thought to use a bag for my coriander, chamomile and orange zest, so of course that plugged the pump somewhat for whirlpooling, chilling and pumping to the fermenters (2 6-gal buckets). So since its was transferring slowly, I allowed my wife to distract me the cake she was making. I came out to the garage to find the first bucket overflowing onto the floor in a huge puddle. When it was all said and done, I lost 1.75 gallons of awesome smelling and tasting wort.

Fortunately I sprayed star San all over the end of the transfer hose to the fermenter, so I'm hoping it being submerged will not contaminate the wort.

This batch is either gonna be terrible (infection) or legendary (Murphy's law considering the lost volume). RDWHAHB, right?
__________________
----------------------------------------------
Eleventy-Three Brewing Co.

Kegged: Ten Downing ESB, Grizzly Grundle Pale Ale Remux, Eldred Rock Light Northern German Altbier, Unnamed Kölsch.
Bottled: Brooke's Bliss Irish Stout
Primary:
Secondary: Who does that?
On Deck: German Pilsner

 
Reply With Quote
Old 06-14-2013, 01:16 PM   #2
jflongo
Recipes 
 
Jan 2013
Posts: 1,224
Liked 64 Times on 57 Posts


Hopefully it turns out fantastic and you can put this behind you. I don't think the hose will hurt anything since you sanitized it. Another thing I have done almost 7 gallon boils in my 7.5 gallon pot. One thing I do is skim the protein off the top, before the hot break hits, and that has helped with boil overs. But once it is almost to the hot break, I lower the heat quite a bit.

I decided to convert a keggle now though, I don't like pushing the limits that much
__________________
Go Spartans!!

http://www.youtube.com/MrSparty1995

 
Reply With Quote
Old 06-14-2013, 01:20 PM   #3
eyedoctodd
 
eyedoctodd's Avatar
Recipes 
 
Jan 2008
Downingtown, PA
Posts: 177
Liked 22 Times on 10 Posts


Yeah, I have no excuse, I was boiling less than 13 gal in a 15 gal boilermaker. (Last batch I oversparged, LONG story, and I had to boil down 14.75 gal in that 15 gal pot. FermcapS saved my live there.)

Really this is from not having brewed in over a month and being rusty.
__________________
----------------------------------------------
Eleventy-Three Brewing Co.

Kegged: Ten Downing ESB, Grizzly Grundle Pale Ale Remux, Eldred Rock Light Northern German Altbier, Unnamed Kölsch.
Bottled: Brooke's Bliss Irish Stout
Primary:
Secondary: Who does that?
On Deck: German Pilsner

 
Reply With Quote
Old 06-14-2013, 01:22 PM   #4
mtnagel
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Apr 2012
Cincinnati, Ohio
Posts: 2,378
Liked 224 Times on 181 Posts


I learned on here to quickly bring down the mash temperature, stir in a few ice cubes. Worked well for me.
__________________
-Matt

 
Reply With Quote
Old 06-14-2013, 01:23 PM   #5
arturo7
HBT_SUPPORTER.png
 
arturo7's Avatar
Recipes 
 
Apr 2007
Huntington Beach
Posts: 9,759
Liked 519 Times on 352 Posts


It will be great. You'll win an award. When you go to accept it and they ask your secret, all you'll be able to say is, "uuhh..."
__________________
Hey, knock that shvt off. We're drinkin' here.

DSorenson Likes This 
Reply With Quote
Old 06-14-2013, 01:49 PM   #6
Travestian
HBT_SUPPORTER.png
 
Travestian's Avatar
Recipes 
 
Feb 2013
Charleston, South Carolina
Posts: 500
Liked 59 Times on 51 Posts


I use fermcap. But I also have a spray bottle of water I keep next to me during the boil. When foam comes up I just spray a bit right on top. Works like a charm.

 
Reply With Quote
Old 06-14-2013, 02:02 PM   #7
eyedoctodd
 
eyedoctodd's Avatar
Recipes 
 
Jan 2008
Downingtown, PA
Posts: 177
Liked 22 Times on 10 Posts


OK, so lots f good boil-over advice here. Any special tricks for not overflowing the fermenter and losing ~15% of your volume?
__________________
----------------------------------------------
Eleventy-Three Brewing Co.

Kegged: Ten Downing ESB, Grizzly Grundle Pale Ale Remux, Eldred Rock Light Northern German Altbier, Unnamed Kölsch.
Bottled: Brooke's Bliss Irish Stout
Primary:
Secondary: Who does that?
On Deck: German Pilsner

 
Reply With Quote
Old 06-14-2013, 02:15 PM   #8
JohnSand
Recipes 
 
May 2013
, Long Island, NY
Posts: 2,288
Liked 510 Times on 376 Posts


There's only one solution: Stop your wife from baking. It's way too risky.

DSorenson Likes This 
Reply With Quote
Old 06-14-2013, 03:24 PM   #9
501irishred
HBT_SUPPORTER.png
 
501irishred's Avatar
Recipes 
 
Oct 2012
Benton, Arkansas
Posts: 1,247
Liked 128 Times on 101 Posts


On the bright side, this wasn't your first ever brew. You may have given up brewing and taken up baking with your wife instead!
__________________
Whiskey's too rough, champagne costs too much, vodka puts my mouth in gear
This little refrain should help me explain as a matter of fact I like beer - Tom T Hall

DSorenson Likes This 
Reply With Quote
Old 06-15-2013, 01:30 AM   #10
westo2
HBT_LIFETIMESUPPORTER.png
 
westo2's Avatar
Recipes 
 
Aug 2010
Buffalo, NY
Posts: 257
Liked 44 Times on 33 Posts


Quote:
Originally Posted by eyedoctodd View Post

152 mash turned into 156 until I could stir it back down to 152 (took 1/2 hour).
Next time - measure out a half gallon of cold water. Add a little at a time until hitting temperature. Then - subtract 1/2 gallon from your sparge volume and add what water you didn't add to your mash to your sparge water. In the end - all volumes equal out.

Easy and quick way to bring down your temp. 5 minutes - tops.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Next recipe : Festa Brew Double Outmeal or Micro Brew Imperial Stout? beauvafr Recipes/Ingredients 2 12-05-2012 12:50 AM
Massively Insulating a Keggle? Cpt_Kirks Kettles, Mash Tuns & Hot Liquor Tanks 21 03-09-2011 02:07 AM
Being English in America has a sucky side Laughing_Gnome_Invisible Drunken Ramblings and Mindless Mumbling 158 05-11-2009 08:22 PM


Forum Jump