Moldy LME - is the steeped grain "wort" salvageable?

[zenit]

Was making a batch of extract beer today and after steeping the grains, I found that the bulk LME i bought has a bunch of mold growing on it.

I immediately aborted the batch and brought the steeped grain wort to a boil and closed everything with a lid. The question is: tomorrow when I exchange my extract for something non-moldy, will the water with steeped grains be still usable? Or should I ask the store to reimburse me for grains and start from scratch?

 

[nbolmer]

Or should I ask the store to reimburse me for grains and start from scratch?

This. Crap in - crap out.

Even if it's technically potable (it's gonna be boiled) it's a bad idea.

 

[BradleyBrew]

Grains are relatively cheap. If you have to get new LME I would spend the few bucks for fresh grain and completely start over.

 

[usfmikeb]

If you bought them both at the same time, your LHBS should completely understand the dilemma and take care of you.

 

[djfriesen]

My guess is you would be fine, but it's up to you. Plenty of people use sour mash techniques, which is basically the same thing, and have good results. But I'm also not an extract brewer and have little experience with it. My understanding is that steeped grains provide flavor and color only, as opposed to any sugars. It's possible that leaving the wort overnight will have a negative impact on these characterisitics, but it would surprise me. I'd roll with it, and remember to peek inside the LME can and/or not leave it sitting long enough to grow mold.

 

[Fizzycist]

So wait, you took out your grains, boiled your extract-less wort and put the lid on? There shouldn't be any problem with picking up where you left off.

 

[nbolmer]

My guess is you would be fine, but it's up to you. Plenty of people use sour mash techniques, which is basically the same thing, and have good results. But I'm also not an extract brewer and have little experience with it. My understanding is that steeped grains provide flavor and color only, as opposed to any sugars. It's possible that leaving the wort overnight will have a negative impact on these characterisitics, but it would surprise me. I'd roll with it, and remember to peek inside the LME can and/or not leave it sitting long enough to grow mold.

Sour mashing techniques are not basically the same thing as steeping moldy grain. Techniques range from simply adding an acid to carefully innoculating with specific strains of several bacteria, or even using wood chips known to harbor specific critters. It never involves allowing grain to mold, which is a fungus.

Respect your craft. Start over. I wouldn't serve moldy food (even if rendered harmless by boiling), nor would I use moldy grain in my beer.

 

[Yooper]

Sour mashing techniques are not basically the same thing as steeping moldy grain. Techniques range from simply adding an acid to carefully innoculating with specific strains of several bacteria, or even using wood chips known to harbor specific critters. It never involves allowing grain to mold, which is a fungus.

Respect your craft. Start over. I wouldn't serve moldy food (even if rendered harmless by boiling), nor would I use moldy grain in my beer.

But the grain wasn't moldy.

Stick the liquor in the fridge after cooling it after it's been boiled for 15 minutes. Then tomorrow just heat up the liquor and proceed.

 

[nbolmer]

But the grain wasn't moldy.

Stick the liquor in the fridge after cooling it after it's been boiled for 15 minutes. Then tomorrow just heat up the liquor and proceed.

Yep, miss-read OP. Still wouldn't use it.