Blocked boil kettle effect

[rbnfrance]

Hi,

I have a 100 gallon electric brewery set up. It takes time to refine the different processes involved and the only part still causing problems is the hop filtration and cooling speed. Yesterday, the kettle got blocked and it meant that the cooling process took almost 3 hours. My question is about the effect of this on the beer. I'm worried that it will be overly bitter because of the increased contact time with the hops. Is this true or would the hops stop imparting their bitterness when the kettle was switched off?

Many thanks,

Robin

 

[day_trippr]

Alpha Acid isomerization happens above 180°F, so unless the boil was long enough to have isomerized all of the AA available, it would continue until the wort temp dropped below 180°F - though presumably the actual rate of bitterness increase would have been an ever-falling curve...

Cheers!

 

[rbnfrance]

Thank you. That's useful information.

Alpha Acid isomerization happens above 180°F, so unless the boil was long enough to have isomerized all of the AA available, it would continue until the wort temp dropped below 180°F - though presumably the actual rate of bitterness increase would have been an ever-falling curve...

Cheers!