Accidental 40 Minute Porter

[dude3516]

So this weekend I was taking a stab at making a porter recipe I've made before and ran into a couple of different snags. LHBS didn't have the yeast I tend to use, I accidentally bought the wrong hops, and to top it all off my propane tank went dry 40 minutes into the boil.

At the point I dropped the rest of my hops in, added my irish moss, and stirred like crazy for the remaining 20 minutes because ehhh why not. Went ahead and pitched my yeast, and it's been bubbling away.

My question is, has anyone else hit a shorten boil time and what can I expect from this? I know I'll have left over DMS, and people say it tastes like creamed corn? I'm planning on doing a secondary on some adjuncts anyhow so hopefully that will mask any off flavors. So thoughts, concerns?

 

[jtratcliff]

I do 40 minute boils sometimes. No DMS for me but I've never used Pilsner malt...

The only major effect you'll notice is a little less bitterness. You can plug it into some software to see how many IBUs. Whirlpooling for 20 min. probably help a lot there.

I bet it'll be fine. You'll like it so much, you'll always do porters for 40 min from now on.

 

[ong]

I really doubt you'll have noticeable DMS, especially if you didn't use Pilsen malt. Your beer will be sweeter than you planned (I.e., less bitter), but that should be the only consequence. You may also have a more noticeable hop aroma, since you basically did a 20 minute whirlpool addition.