Gloopy stuff while steeping crystals

[ctufano]

So, I'm making my first batch and just have a question, not really concerend.

I sterilized my SS pot with starsan, and got my water up to 160. Added my 60L caramel breiss into my bag, and accidentally let it get to higher 60s before getting it to cool down -- have had it around 160 now for 30 minutes with 14 more to go.

I just noticed, while raising temp, some gloppy stuff that floated up for a sec. It looks like snot! I'm guessing its some sorta hot break from the sugars or something? I ran my temp probe (electronic food probe) through it and it went right thorugh, so its not really a hard matter or anything

Ideas?

 

[Yooper]

I have no idea, but I wouldn't worry about it. Maybe some starches that hadn't converted? Just a guess but I wouldn't even give it another thought.

 

[ctufano]

Thanks yoop -- not too concerned. Also, do I need to worry about sanitizing my bag and pot before I brew? Or does the boil pretty much kill anything that might go in?

 

[Yooper]

Thanks yoop -- not too concerned. Also, do I need to worry about sanitizing my bag and pot before I brew? Or does the boil pretty much kill anything that might go in?

No need to sanitize, just use a clean bag and a clean pot and it'll be fine. You only need to sanitize everything post-boil.

 

[ctufano]

Awesome -- thanks for the fast response. While I have you, according to Palmer in How to Brew, I need to bring my water to a boil then remove from heat, add in DME. Is it the same with tea, or should I just add DME to the tea once I remove grain, then bring to boil and toss in hops etc etc

 

[DeusInnomen]

The numbers vary depending on conditions and whatnot, but generally speaking, 30 seconds in 171°F water will sanitize something. At 212°F, it's pretty much immediate sanitation, bacteria dies a horrible, violent death.

This is also why people toss in their wort chiller during the last minute or so into the boil.

 

[ctufano]

The numbers vary depending on conditions and whatnot, but generally speaking, 30 seconds in 171°F water will sanitize something. At 212°F, it's pretty much immediate sanitation, bacteria dies a horrible, violent death.

This is also why people toss in their wort chiller during the last minute or so into the boil.

Ya I had to look that up after I read a few people talkin about just stickin it in -- was thinking OMG NO!!! NOT THAT! haha but, apparently it cleans it right up

 

[Yooper]

Awesome -- thanks for the fast response. While I have you, according to Palmer in How to Brew, I need to bring my water to a boil then remove from heat, add in DME. Is it the same with tea, or should I just add DME to the tea once I remove grain, then bring to boil and toss in hops etc etc

I don't think it matters either way, to be honest.

 

[DeusInnomen]

Yeah, I'd certainly clean it by hand first, but that's one hell of a fast way to sanitize the thing.