Walking_Target
Well-Known Member
My first full scale all-grain batch was a bit more than 10 hours on brewday... and I totally forgot about my chilling strategy.
At 2:30 AM I went in out of the cold, plunked my kettle full of 180*-ish wort down and went to bed. At 7:30am it was 110* or so, I carefully drained it into my ferm bucket to avoid oxygenation, airlocked it and went to work.
Came home @ about 5pm, it was now room temp, I gave it a good shake, pitched a 1L starter.
It's going strong and smells pretty good, but I'm worried about DMS because I didn't really chill it. Just threw the kettle in the snow for about half an hour while i cleaned everything up.
This is an IPA, so... just how screwed am I?
At 2:30 AM I went in out of the cold, plunked my kettle full of 180*-ish wort down and went to bed. At 7:30am it was 110* or so, I carefully drained it into my ferm bucket to avoid oxygenation, airlocked it and went to work.
Came home @ about 5pm, it was now room temp, I gave it a good shake, pitched a 1L starter.
It's going strong and smells pretty good, but I'm worried about DMS because I didn't really chill it. Just threw the kettle in the snow for about half an hour while i cleaned everything up.
This is an IPA, so... just how screwed am I?