This wasn't my first all-grain, but its the first time this happened to me:
Last Saturday, I ran out of propane after mashing, right before boiling, and was unable to get a new tank since it was already late. I was brewing an American Pale Ale.
I didn't want to throw away my wort, so I capped my boiling pot and left it overnight. I didn't get a chance to resume the process until around 4pm on Sunday.
When I opened the pot, there was a thin white film over the entire surface. The wort had also a slight flour tortilla smell. I decided to siphon the wort to another pot to get rid of most of the white film.
I carried on with the boiling and transferred the beer to the fermenter. It is now fermenting.
I wasn't too worried about leaving the wort out overnight since I assumed the boiling would probably kill any infections/bacteria that might have snuck in. However, the film I saw and the smell (that did fade away after boiling) left me a bit confused. I also don't know if there are any reactions that occur to the starches and sugars if you leave a wort out overnight before boiling.
Did anyone go throw this before? Am I going to have a drinkable batch?
ALSO, IMPORTANT: Might as well ask. Saturday was NOT a good day for me. For this beer I'm referring to, I had created an American Pale Ale recipe, and, stupidly (I still don't understand how I let this happen) I added a lot more water during the second step of my batch sparge (read the total amount of sparge water as my second sparge and poured that in). What I did to compensate that was boil my wort for an hour before any hops and then proceed normally during the second hour. I ended up with the expected 5 gallon amount of beer. Does that additional hour of boiling before hops affect the sugars and flavour of the beer?
Last Saturday was not a good day.
Last Saturday, I ran out of propane after mashing, right before boiling, and was unable to get a new tank since it was already late. I was brewing an American Pale Ale.
I didn't want to throw away my wort, so I capped my boiling pot and left it overnight. I didn't get a chance to resume the process until around 4pm on Sunday.
When I opened the pot, there was a thin white film over the entire surface. The wort had also a slight flour tortilla smell. I decided to siphon the wort to another pot to get rid of most of the white film.
I carried on with the boiling and transferred the beer to the fermenter. It is now fermenting.
I wasn't too worried about leaving the wort out overnight since I assumed the boiling would probably kill any infections/bacteria that might have snuck in. However, the film I saw and the smell (that did fade away after boiling) left me a bit confused. I also don't know if there are any reactions that occur to the starches and sugars if you leave a wort out overnight before boiling.
Did anyone go throw this before? Am I going to have a drinkable batch?
ALSO, IMPORTANT: Might as well ask. Saturday was NOT a good day for me. For this beer I'm referring to, I had created an American Pale Ale recipe, and, stupidly (I still don't understand how I let this happen) I added a lot more water during the second step of my batch sparge (read the total amount of sparge water as my second sparge and poured that in). What I did to compensate that was boil my wort for an hour before any hops and then proceed normally during the second hour. I ended up with the expected 5 gallon amount of beer. Does that additional hour of boiling before hops affect the sugars and flavour of the beer?
Last Saturday was not a good day.