michigander
Member
I started a batch of English brown ale today. Everything went pretty well, but I did make a share of mistakes.
Here is a compiled list of problems and mistakes made today:
What is the likelihood that this batch will be spoiled by contamination due to poor sanitation (un-sanitized stirring spoon and thermometer)? I thought the stirring spoon and thermometer would be OK if I merely cleaned them, because they sat in the boiling wort for an hour, which should have killed all microorganisms. Am I wrong? How will I know if my brew has been contaminated? Are the signs obvious?
A small amount of solids went over the sides of the pot during the boilover. What's the worst that could come of this?
Because I didn't cool my wort completely to 70 deg F before adding more water and pitching the yeast, is this going to cause a problem? I had 2 gallons of 92 deg F water and 3 gallons of 70 deg F water. After pouring, this would result in my wort being 79 deg F. Although not ideal, is this within an acceptable range for brewing yeast?
To what extent will the trub in the fermenter affect fermentation process and taste?
Thanks in advance for your time and input.
Sincerely,
Matt
Here is a compiled list of problems and mistakes made today:
- Failed to sanitize stirring spoon and floating thermometer
- Failed to prevent boilover
- Failed to cool wort completely to 70 deg F before pitching yeast
- Failed to keep trub out of the fermenter
- Sanitize the stirring spoon and floating thermometer at the beginning. Also, re-sanitize the stirring spoon while the wort is cooling, before I use the spoon to stir in the yeast.
- Don't put a lid on the brew pot, and monitor boiling more carefully.
- Have more ice available for cooling.
- Be more careful when pouring, to keep trub out of the fermenter.
What is the likelihood that this batch will be spoiled by contamination due to poor sanitation (un-sanitized stirring spoon and thermometer)? I thought the stirring spoon and thermometer would be OK if I merely cleaned them, because they sat in the boiling wort for an hour, which should have killed all microorganisms. Am I wrong? How will I know if my brew has been contaminated? Are the signs obvious?
A small amount of solids went over the sides of the pot during the boilover. What's the worst that could come of this?
Because I didn't cool my wort completely to 70 deg F before adding more water and pitching the yeast, is this going to cause a problem? I had 2 gallons of 92 deg F water and 3 gallons of 70 deg F water. After pouring, this would result in my wort being 79 deg F. Although not ideal, is this within an acceptable range for brewing yeast?
To what extent will the trub in the fermenter affect fermentation process and taste?
Thanks in advance for your time and input.
Sincerely,
Matt