Yesterday I invited a buddy of mine over to help me brew an extract. We steeped the grain and had the 6.5 lb bucket of LME sitting under the table. Needless to say, forgot to add it to the brew pot for the 60 min boil, too many home brews while brewing . We did all of the hops additions as per the recipe.
Cooled the wort down in 20 minutes to 80 degrees pitching temp, pitched the yeast and poured the wort into the fermenting bucket and put the lid on.
As we were cleaning up I noticed that the bucket was under the table, DOH!!!!!
I told my buddy that we will have to pour the wort back into the brew pot and heat it up to pitching temp. (I didn't want to ruin the yeast already pitched) and then add the LME. So we added the LME and the temp quickly rose to 90 degrees, we turned off the flame and just stirred the wort with the newly added LME for about half an hour. We then poured the wort at 80 degrees back into the bucket and put the lid on.
The other option I thought about was to bring the wort back up to boil , add the LME and cool. Then I would have had to pitch new yeast and would have ruined the hops flavoring?
Good news is this morning the fermentor is bubbling away as it normally would.
So my questions are as follows: What are the draw backs to not boiling the LME, will it take longer to ferment, will there be off flavors.
I can't believe I forgot the LME !!!
Cooled the wort down in 20 minutes to 80 degrees pitching temp, pitched the yeast and poured the wort into the fermenting bucket and put the lid on.
As we were cleaning up I noticed that the bucket was under the table, DOH!!!!!
I told my buddy that we will have to pour the wort back into the brew pot and heat it up to pitching temp. (I didn't want to ruin the yeast already pitched) and then add the LME. So we added the LME and the temp quickly rose to 90 degrees, we turned off the flame and just stirred the wort with the newly added LME for about half an hour. We then poured the wort at 80 degrees back into the bucket and put the lid on.
The other option I thought about was to bring the wort back up to boil , add the LME and cool. Then I would have had to pitch new yeast and would have ruined the hops flavoring?
Good news is this morning the fermentor is bubbling away as it normally would.
So my questions are as follows: What are the draw backs to not boiling the LME, will it take longer to ferment, will there be off flavors.
I can't believe I forgot the LME !!!