185 C is 375 F. Not gonna happen in any boil.185 C or F?
Thank you for you comments. Allow me to clarify.. I absentmindedly allowed my wort to overheat to 185 degrees F. The brewing instructions cautioned not to allow the wort temperature to exceed 170F which may cause tannins to leach into the wort. Could this overheating with possible leaching tannins affect fermentation or overall taste?While doing the final boil on my wort, my propane burner over heated the wort (2.5 gallons) up to 185 degrees. I was still able to hit the target OG (1.076). What effect will excessive heat have on my Dark Belgium Strong?
Maybe he is using a steam slayer with enough water to create 13”Hg vacuum?Well if he is boiling at 185 F he is at an elevation of about 14,750 feet above sea level.
Thank you for you comments. Allow me to clarify.. I absentmindedly allowed my wort to overheat to 185 degrees F. The brewing instructions cautioned not to allow the wort temperature to exceed 170F which may cause tannins to leach into the wort. Could this overheating with possible leaching tannins affect fermentation or overall taste?
Thank you all for your responses. The high temp occurred after I had finished seeping the grains (8 oz. of blended Munich Dark), thrown in the hops, and blended in the liquid malt extracts. The high temp occurred during the final boil just before the cool down/ice bath. Incidentally, the gravity reading after two weeks in fermentation (yesterday) read 1.014, just three points shy of the target range of 1.017 - 1.020. At this point, I am primarily concern about the taste being off due to the high temp.Thank you for you comments. Allow me to clarify.. I absentmindedly allowed my wort to overheat to 185 degrees F. The brewing instructions cautioned not to allow the wort temperature to exceed 170F which may cause tannins to leach into the wort. Could this overheating with possible leaching tannins affect fermentation or overall taste?
I don't know how you can get to a boil (by definition 212F at sea level) or cool down from a boil without the wort hitting 185F. Still not sure what happened that you're trying to troubleshoot.The high temp occurred during the final boil just before the cool down/ice bath.
ClassicOn second thought… your batch is shot. Bottle it up, send it to me and I’ll dispose of it properly
Thank you all for your responses. The high temp occurred after I had finished seeping the grains (8 oz. of blended Munich Dark), thrown in the hops, and blended in the liquid malt extracts. The high temp occurred during the final boil just before the cool down/ice bath. Incidentally, the gravity reading after two weeks in fermentation (yesterday) read 1.014, just three points shy of the target range of 1.017 - 1.020. At this point, I am primarily concern about the taste being off due to the high temp.
If you are doing extract recipes (& especially prehopped extract), you may not need to boil.did you boil 60 minutes?
I'm almost reading you as saying you steeped your grains, pulled them at 185F and cooled everything down.
Was there a boil?
Well that wouldn't be complete without the testimonials.....What could possibly go wrong?
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