4 day old wort

[absentmathis]

Mashed grains on Saturday and packed up the family in wife's car to boil at a buddy's house. The trunk suffered an electrical problem and I was just able to get it open today. I was quite please to note that 6.5 gallons of wort was NOT the cause of the electrical problem, as I had feared

Wort smells okay - what are the ramifications and/or implications of using it? BLIPA was on the menu if it makes any difference. I figure a good boil should take care of any bacteria, what about flavor though?

 

[mkyl428]

Only one way to find out! Assuming it isn't infected though is should be fine I listened to a basic brewing episode on no chill brewing where the tested the results of pitching yeast after different intervals of time and the flavor stability & if I remember right going months & even almost a year before pitching didn't effect flavor all that much.

Here it is http://hwcdn.libsyn.com/p/1/a/5/1a5...13409688&hwt=91907b2922c42f7ec7a214965a8d1103

 

[feinbera]

So... was it locked in the trunk pre-boil or post-boil? I guess, since it doesn't smell bad, you're probably fine either way – pre-boil, you'll just kill anything that might've gotten in when you finally do boil, and post-boil, the wort itself would've been sterile, and near-boiling condensation should've done for anything still clinging to the lid.

You've already done all the hard work – might as well pitch and let the yeastie beasties do theirs. Worst-case, you're out a couple bucks for a satchet of yeast, and best-case, you'll have five gallons of beer in a few weeks.

 

[Hopper5000]

don't you have to worry about botulism if you don't boil it soon enough?

 

[Tombstone0]

Boiling will destroy botulinum toxin but won't kill the spores. That's part of the risk with no chill brewing especially when you let it sit for a long time (I'm talking weeks/months here).

 

[cjgenever]

If you didn't denature the enzymes with boiling it will ferment into alcohol water.

 

[mkyl428]

If you didn't denature the enzymes with boiling it will ferment into alcohol water.

Mmmmm alcohol water.

 

[absentmathis]

It was locked in the trunk pre-boil. What are the odds that the electronic trunk release fails the ONE time I had something in there that I worried could have been the cause?

Anyway, turned out absolutely horrid and undrinkable. I guess some process of aging the wort is how one brews a sour? This wort had soured. It was absolutely putrid. I thought about tasting it prior to boil, but didn't out of concern over botulism. I figured once boiled, the toxins would be broken down and definitely safe to taste. Boiled for a solid hour, hopped it up nicely, and upon chilling and tasting, immediately dumped it.

All in all no harm done, though. At least it hadn't spilled in the trunk of the wife's Mercedes. Guess I'll be brewing again come Saturday.

 

[phug]

dang, I guess the expensive cars don't have rear fold down seats to give you additional trunk space. If they did, you could have crawled in the trunk and hit the emergency "don't trap me in a trunk and kidnap me!" release.

 

[cjgenever]

dang, I guess the expensive cars don't have rear fold down seats to give you additional trunk space. If they did, you could have crawled in the trunk and hit the emergency "don't trap me in a trunk and kidnap me!" release.

Any good kidnapper knows to disable those. Oh, that's another forum...

 

[Calichusetts]

Should have made a berliner weisse