Distracted Brewing

What do you think will have the greatest impact:
1. The boil over
2. 55 minute boil time
3. 4 hours to drop temp to 70
4. The multiple warning and cooling of the yeast

I wasn't going to give up, but this is as close to off the rails I have gotten.

It's a porter with WLP 051
OG 1.066

 

That is a tough question, lol. Count it as 4 opportunities to learn

Who knows, with a Porter you might get away with it.

 

I really only see an issue with the yeast. Everything else was pretty minor IMO. What do you mean by multiple warming and cooling?

 

I'd probably worry most about #4. But honestly not much. It'll be beer and because it's a porter there will be plenty of room for error. Like kenny_d says, just more lessons to learn from.

 

Depending on how bad the temperature swings were, but yeast don't like temperature changes from what I've read. Boil over would have to be pretty severe to impact the beer much. If you think 4 hours to chill is a problem, look for posts on "no-chill brewing".

 

Out of the fridge, in the fridge, out of the fridge. Oh well. It was a cluster. Kind of like when you trip and you struggle to get your feet back under yourself.

Regardless -

 

Haha well we've all been there! If the yeast never really got down to room temp before you tossed it in the fridge again I wouldn't worry at all. Even if it did reach room temp for an hour or so and you chilled again I'd still call it good! Is your fermenter showing activity?

 

Kenny_d,

Not yet. Got a close eye on it though. Maybe re-hydrate a packet of yeast if I don't see anything in a day or so.

 

Sounds like a plan. Keep us posted!

 

Alright, just took a gravity reading and after 7 days I get 1.020 from 1.066. I didn't add any yeast. The sample tasted fine. I think I'm in the clear and will carefully rack into the secondary tomorrow.

Thoughts?

 

You didn't add yeast?

I think they're challenges but learning opportunities as they say in corporate America.

 

The OP didn't add any additional yeast. I say give it a few more days to drop a few more points before going to secondary or else you'll just end up with another thick yeast cake. What was the expected FG?

 

Yes, your beer is at 1.020 which is probably not the final gravity. Why do you want to rack it off the yeast when the yeast are what brings that gravity down and clean up the intermediate products. Leave your beer alone for at least another week, maybe 2 or 3 more weeks and then just bottle it.

 

No, didn't any anymore yeast; I got distracted Could a rise in temperature help? Currently at 62.

I guess I am getting a lesson in what "yeast cake" is. The sample was thick and you could see yeast clumps suspended throughout the solution.

Would adding yeast (rehydrated) now help or hurt?

Thanks again for the info,

Clayton

 

I say just let it sit and do its work; test it again in a few days.

 

Yes. You want to start the fermentation period cool because higher temperatures then cause the yeast to create some interesting compounds, interesting to science but not so good tasting. Once the ferment settles down, you can let the beer warm up and that will encourage the yeast to complete the job.:rockin:

 

Tastes like warm flat beer. It's sitting at 65 - 1.012.

Cold crash and keg?


Clayton

 

Oh hai, homebrewtalk noob here working on batch one..

What's the issue with a 55 minute boil time? I boiled my English ale for 60 minutes.

Just wondering while lurking with some beers as I await my experiment.


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There may be no issue with a 55 minute boil time. We know (we think we know anyway) that the hop oils that give us the bittering take about an hour to fully isomerize. That may or may not be entirely accurate, they might be done in 55 minutes or even 50, but 60 seems pretty safe so we recommend a 60 minute boil for that reason.

The other reason to boil so long is to drive off the precursors to DMS to avoid beer that tastes like creamed corn although that may not take that long anymore with well modified grains. There has been at least one experiment with a 30 minute boil that seemed to come out OK and I have considered trying that but I have other experiments going and don't have enough fermenter to devote one to that experiment.

It's been claimed that you should boil wort that has a high percentage of Pilsner malts for a longer period than 60 minutes because they have more of the precursors to DMS to be boiled off. 90 minutes is suggested for that.