Possible Over Boil Grains

[TheIrishStout]

Hi There,

I have a quick question. I was following a recipe online and it told me to add the grains to cold water, heat, and keep them in there until the water boiled. I kept checking the water and never noticed it boiling. After about 30 minutes or so ( to be honest I have no idea how much time past as I was doing other things in the background) I noticed the water had still not boiled. I waited more then it occurred to me. The whole time the water was boiling under the surface BUT never came to a rolling boil. I took out my thermometer and noticed the liquid was up around 180 . Whoops. As soon as I capped the wort with the pot lid, it boiled over (durrrr).

So basically is there any chance I didn't release any tannins in the wort by boiling it at 180 deg for who knows how long? I don't plan on pitching it, at least I know what to do in the future now.

Also I swore I read in a thread that tasting samples out of the fermentor was bad. Is this true? Could I be consuming nastys since it hasn't fully fermented yet?

 

[goodwood]

i have never seen a recipe like that. if you could link me, i would like to read it.

the second part, i have always tasted a little bit. especially when we first started brewing.

 

[chefmike]

I would still brew it. It will likely be fine. I would NOT throw it out. Taste it. There is more chance that is fine than anything. What type of beer is it?

Taste the wort. Taste from the fermenter. eat the grains, eat the hops. All of it is fine. Safe to consume.

As the man says: relax. dont worry. have a home brew.

(and boiling is 212 at sea level)

 

[Revvy]

I'll share with you the answer that 2 of us gave to someone who posted the exact same question a couple days ago.

As long as your pH was in the proper range, you won't have extracted any tannins. What you did was sort of the equivalent of doing a decoction. Heck I made a beer where I boiled ALL of my grains (9 lbs worth) and then drained to a fermenter. No tannins in the final product.

I was just going to bring up the decoction analogy as well. I just did that in my Barleywine, boiled up several gallons of my grains and wort and added it back to my mash after boiling for 15-20 minutes. As we neared the end of the 60 minute mash I pulled out a couple gallons of mash and brought it to a boil for about 10 minutes as a decoction which we then used as a mashout. The stuff was like porridge. (It was so think that it was difficult to clean the pitched I had used to get it out of the tun hours later, it was like a thick sugar glaze.)

I just tasted my Barleywine, there were no tannins to be found.

 

[TheIrishStout]

Thanks everyone. From what Ive learned in the few days of researching around here it that its very had to ruin beer haha. I'll just wait and see what happens.

Bleh sorry for the double topic, I did search before I posted. I figure its gonna take me at least 2yrs to read everything on here.