Need advise

[Thegriff]

We started our recipe by steeping our grains for 30 minutes. As we got to the end realized that we only have half of the extract we need. Can we just cover the wort til tomorrow and get the other can of extract and bring it to a boil and go from there?


Thanks for the help.

 

[djsethall]

You increase your risk of infection by having a longer lag time before allowing the yeast to be dominate in the wort. Why not pitch the yeast and then boil the extract for an hour and add it to the fermenter?

 

[Calder]

If it's extract, you can start it off with the yeast using a smaller volume. Add the rest of the extract later. Boil in a small volume of water, cool, and add to fermenting wort. No need to boil the extra wort for long; just bring to boil, wait for the break to end, and cool. You can add flavor hops to it if you think you were short the first time if you want.

Once the beer is brewed, I like to get the yeast in before any critters can get a start ahead of the yeast. Once the yeast is going, the alcohol protacts the beer from a lot of spoiling organisms.

 

[Runyanka]

cover, cool, put in fridge, then tomorrow, boil the hell out of it and add additional extract. You don't have to worry about infection if you re-boil it.

 

[SD-SLIM]

We cool wort to rid it of bacteria and wild yeast, in addition if it takes to long to cool it will produce several off flavors and will very susceptible to oxidation...however reboiling the wort will eliminate this...the only down side to heating, then cooling, then heating and cooling once more will be the flavor in your sugars...other than that it should be ok, not great, but ok!
Happy Brewing!