Had to cancel my brew day

ryanryates · Aug 10, 2016

Short story, kid got sick and I had to cancel my brew day.

Good news, my grains had not yet been milled and my yeast starter should have no problem sitting a few more days.

My question has to do with my water. This was a half barrel batch and I had already run and measured RO water and chemistry (salts and acid for sparge water). Does anyone see any problem letting the water sit for a few days? MLT and HLT have lids on to keep out any dust or bugs.

Thoughts? Thanks!

55x11 · Aug 10, 2016

ryanryates said:
Short story, kid got sick and I had to cancel my brew day.

Good news, my grains had not yet been milled and my yeast starter should have no problem sitting a few more days.

My question has to do with my water. This was a half barrel batch and I had already run and measured RO water and chemistry (salts and acid for sparge water). Does anyone see any problem letting the water sit for a few days? MLT and HLT have lids on to keep out any dust or bugs.

Thoughts? Thanks!

water will be fine. Chlorine is the only thing that will leave it, and you don't want it anyways (besides you used RO water).

Cold crash the starter. Grains would be fine even if milled - for weeks and even months, as long as stored dry - at least my experience.

Happywanderer · Aug 11, 2016

Second what 55x11 said. You are good.

Spartan1979 · Aug 11, 2016

The water will be fine. I'm not sure I would want to keep crushed grain around for weeks or months though.

ryanryates · Aug 11, 2016

Spartan1979 said:
The water will be fine. I'm not sure I would want to keep crushed grain around for weeks or months though.

Agreed - hadn't milled the grains yet. Planning to reschedule for Saturday am. Hopfully won't have any sick kiddos to tend to. Will be glad to get this batch of pumpkin Ale in the fermenter as fall is just around the corner.

ryanryates · Aug 13, 2016

Batch resumed today - half barrel of wort in the fermenter. 105 outside today to plate chiller could only bring down to 85. Will probably pitch tomorrow am once the temp is dropped down to 68 in the fermentation fridge.

Photos:

- full mash tun
- pumpkin puree
- boil kettle maxed out
- system photo

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