Grain bed too warm, beer ruined?

[wabn8c]

OK, so I wasn't at my best today and accidentally let my grain bed temp run up to 180 degrees. It didn't get to that temperature until about half way through my fly sparge. About a third to a half of the wort was already run off into the boil kettle before the temperature climbed that high. Is my beer ruined? It's a brown ale and I'm about to pitch S-05.

 

[flars]

Since you're at the point of pitching the yeast check the SG and pitch. See what the results are after a week in the fermentor.

 

[Pkrd]

Most of the conversion happens in the first 15 minutes so if it started around 150 you'll probably be fine.
Pitch away.

 

[doug293cz]

It all depends on the alkalinity of your sparge water. With too much alkalinity, the sparge could raise the grain bed pH above 6. If that happened, then the high temp could have caused tannin extraction. Tannins cause astringency. Taste the wort, and if it is not astringent, then you are ok.

Brew on

 

[wabn8c]

I mashed at 153 for 60 minutes and then began fly sparging. My sparge water got too hot about half way through the sparge because I forgot to cut off my flame on the HLT...that's what caused the grain bed temp to run up to 180 for the final half of the sparge. My SG was 1.044...was shooting for 1.049. I tasted the sample I pulled...tasted like a brown ale should taste in my opinion (slight bitterness, but definitely not mouth puckering).

Any who, the yeast got pitched late last night...we'l see how it turns out. Thanks for the advice.

 

[wabn8c]

And one more thing...out official local city water profile lists an alkalinity level of 66 and a pH of 8.8 if that helps.

 

[shelly_belly]

If you did extract too much tannin gelatin does a great job removing it.

 

[wabn8c]

Just pour it into the fermenter?

 

[shelly_belly]

You could but the gelatin needs to be mixed well with the beer. Make sure fermentation is over. Or do a secondary with gelatin.