Hi everyone, I just joined the blog so let me know if I break any rules or etiquette. I searched around a little and did not see anything specific to my questions, but if someone knows of a thread, please point me that way.
Lets get started:
So I after a hiatus (move etc) I just got back into brewing (Wasn't very experienced to begin with though) and thought I'd make a simple beer to wet my feet again. I made a partial mash IPA and as far as the boil and everything goes I pretty much did everything as I should and to the T (I didn't have hop bags though which made for an annoying transfer). Due to my pot size, I only had about 3 1/2 gallons of wort and after transferring it to my carboy, I added a gallon and a half of water straight from the faucet (Chlorinated water Doh!).
My second mistake was that while I was boiling my wort I had a packet of liquid yeast sitting on top of the oven. Not thinking I transferred some of my spent grains from the mash into the oven. and started to dry them (at 200) the yeast in turn got a little hotter than i would have liked but i was unable to measure that temp as the packet cooled quickly.
So anyways after realizing my two mistakes I figured to run with it and pitched the yeast anyways (it was getting late and had to go to work the next day (today). After worrying about the yeasts viability a little more I boiled some of the leftover juices from the mash with nutritional yeast (no yeast nutrients around) hoping give a slightly more nutrient rich environment to overcome my mistakes.
12 hours later (I know its way to early to start worrying, but I am) I have an extremely thin layer of krausen (like a centimeter) and very slow bubbling from my airlock (Glass Carboy, so i don't think much leaking is going on) I'm afraid of my fermentation sticking.
In summarry: Used 1.5 gallons of chlorinated tap water after the boil (5 gallon batch), and possible killed a lot of my yeast by letting it get too hot by leaving it on top of an active oven
Some Questions:
-I know chlorine can combine with the tannins in hops to produce off flavors, if only around 1/3 of my water was not dechlorinated (NYC tap water) is it still worth worrying over?
-Assuming I killed some of my yeast in letting it get to hot, should I pitch some more? I'm worried about a weak pitch in a non-ideal environment due to the chlorine.
-Am I just getting way to worked up over a non issue? I think I am but I am doing absolutely nothing at work today so figured I could use the time to ask.
Lets get started:
So I after a hiatus (move etc) I just got back into brewing (Wasn't very experienced to begin with though) and thought I'd make a simple beer to wet my feet again. I made a partial mash IPA and as far as the boil and everything goes I pretty much did everything as I should and to the T (I didn't have hop bags though which made for an annoying transfer). Due to my pot size, I only had about 3 1/2 gallons of wort and after transferring it to my carboy, I added a gallon and a half of water straight from the faucet (Chlorinated water Doh!).
My second mistake was that while I was boiling my wort I had a packet of liquid yeast sitting on top of the oven. Not thinking I transferred some of my spent grains from the mash into the oven. and started to dry them (at 200) the yeast in turn got a little hotter than i would have liked but i was unable to measure that temp as the packet cooled quickly.
So anyways after realizing my two mistakes I figured to run with it and pitched the yeast anyways (it was getting late and had to go to work the next day (today). After worrying about the yeasts viability a little more I boiled some of the leftover juices from the mash with nutritional yeast (no yeast nutrients around) hoping give a slightly more nutrient rich environment to overcome my mistakes.
12 hours later (I know its way to early to start worrying, but I am) I have an extremely thin layer of krausen (like a centimeter) and very slow bubbling from my airlock (Glass Carboy, so i don't think much leaking is going on) I'm afraid of my fermentation sticking.
In summarry: Used 1.5 gallons of chlorinated tap water after the boil (5 gallon batch), and possible killed a lot of my yeast by letting it get too hot by leaving it on top of an active oven
Some Questions:
-I know chlorine can combine with the tannins in hops to produce off flavors, if only around 1/3 of my water was not dechlorinated (NYC tap water) is it still worth worrying over?
-Assuming I killed some of my yeast in letting it get to hot, should I pitch some more? I'm worried about a weak pitch in a non-ideal environment due to the chlorine.
-Am I just getting way to worked up over a non issue? I think I am but I am doing absolutely nothing at work today so figured I could use the time to ask.
