So I did my first All Grain brew yesterday. Made an IPA with 2-row, Munich, and Crystal 77 Grains and, according to brew house efficiency calculator, hit about 85% efficiency. Great start!
...And then everything went south. During my cooldown, my immersion chiller popped a leak, spitting (a little) water into the wort. Not a huge deal except that I now had no way to cool my beer since my first all grain day went a little slower than normal and I had gotten a late start meaning that I'm trying to cool beer at 9pm and nothing is open around me to go and buy ice or anything else to "fix" this.
I tried cooling it in my kegerator for a bit but that didn't work either (or at least I thought I was going to burn out the dang thing) and ended up just letting it cool naturally overnight.
I pitched it this morning and the Burned Corn odor was definitely there so I expect a pretty sub-par beer when this is all said and done.
My question to the brewcrew out there is - how bad is this going to be? Is it even worth letting it ferment out or do I pour it and maybe try again next weekend?
...And then everything went south. During my cooldown, my immersion chiller popped a leak, spitting (a little) water into the wort. Not a huge deal except that I now had no way to cool my beer since my first all grain day went a little slower than normal and I had gotten a late start meaning that I'm trying to cool beer at 9pm and nothing is open around me to go and buy ice or anything else to "fix" this.
I tried cooling it in my kegerator for a bit but that didn't work either (or at least I thought I was going to burn out the dang thing) and ended up just letting it cool naturally overnight.
I pitched it this morning and the Burned Corn odor was definitely there so I expect a pretty sub-par beer when this is all said and done.
My question to the brewcrew out there is - how bad is this going to be? Is it even worth letting it ferment out or do I pour it and maybe try again next weekend?