mttfrog13
Well-Known Member
I made the stupidest mistake ever and this sucks because I was really looking forward to this beer.
So basically I got my boil pot mixed up with the pot that I had let my grain bag sit in which was a secondary pot that I heat up my sparge water in. I thought I forgot some liquid in the bottom of my boil pot and poured it right in to my bucket along with my boiled wort. It was actually just some drainings from my grains which I had already threw away. It was about 1 cup. If I could have, I would have boiled everything, but I do partial boils and top off in the fermentor which I had already done so there was no way I could get a full 5 gallons boiled and cooled at this time of night.
On the other hand, there are some people who won't even use "raw" water in their brew methods and rather do full boils. I just use brita filtered water straight from the tap. Should I be boiling the water that I use to top off my fermentor?
I read a couple threads where people use unboiled wort to start the yeast with, but that supposedly isn't as big a deal since it's such a high concentration of yeast?
Anyway, what's the biggest concern here, infection or taste? If by some chance, it doesn't get infected, how bad will 2 cups of unboiled wort hurt the flavor? Here is my recipe.
Here is my recipe.
Brew Method: Partial Mash
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Estimated Efficiency: 65%
ESTIMATED STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.22%
IBU (tinseth): 28.68
SRM (morey): 36.98
FERMENTABLES:
3 lb - Dry Malt Extract - Light - (late addition) (33.3%)
2.5 lb - Pale 2-Row (27.8%)
1 lb - Milk Sugar - (late addition) (11.1%)
0.5 lb - Flaked Barley (5.6%)
0.5 lb - English Crystal 60L (5.6%)
0.5 lb - Pale Chocolate 180L (5.6%)
0.5 lb - American Roasted Barley 300L (5.6%)
0.5 lb - De-Husked Caraf III 450L (5.6%)
HOPS:
0.5 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Kent Goldings (AA 5) for 60 min, Type: Leaf/Whole, Use: Boil
MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 6.25 qt
2) Sparge, Temp: 170 F, Time: 0 min, Amount: 6.25 qt
OTHER INGREDIENTS:
1 tablet - Whirlfloc, Time: 10 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
PRIMING:
Method: Corn Sugar (dextrose)
Amount: 3.5 oz
So basically I got my boil pot mixed up with the pot that I had let my grain bag sit in which was a secondary pot that I heat up my sparge water in. I thought I forgot some liquid in the bottom of my boil pot and poured it right in to my bucket along with my boiled wort. It was actually just some drainings from my grains which I had already threw away. It was about 1 cup. If I could have, I would have boiled everything, but I do partial boils and top off in the fermentor which I had already done so there was no way I could get a full 5 gallons boiled and cooled at this time of night.
On the other hand, there are some people who won't even use "raw" water in their brew methods and rather do full boils. I just use brita filtered water straight from the tap. Should I be boiling the water that I use to top off my fermentor?
I read a couple threads where people use unboiled wort to start the yeast with, but that supposedly isn't as big a deal since it's such a high concentration of yeast?
Anyway, what's the biggest concern here, infection or taste? If by some chance, it doesn't get infected, how bad will 2 cups of unboiled wort hurt the flavor? Here is my recipe.
Here is my recipe.
Brew Method: Partial Mash
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Estimated Efficiency: 65%
ESTIMATED STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.22%
IBU (tinseth): 28.68
SRM (morey): 36.98
FERMENTABLES:
3 lb - Dry Malt Extract - Light - (late addition) (33.3%)
2.5 lb - Pale 2-Row (27.8%)
1 lb - Milk Sugar - (late addition) (11.1%)
0.5 lb - Flaked Barley (5.6%)
0.5 lb - English Crystal 60L (5.6%)
0.5 lb - Pale Chocolate 180L (5.6%)
0.5 lb - American Roasted Barley 300L (5.6%)
0.5 lb - De-Husked Caraf III 450L (5.6%)
HOPS:
0.5 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Kent Goldings (AA 5) for 60 min, Type: Leaf/Whole, Use: Boil
MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 6.25 qt
2) Sparge, Temp: 170 F, Time: 0 min, Amount: 6.25 qt
OTHER INGREDIENTS:
1 tablet - Whirlfloc, Time: 10 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
PRIMING:
Method: Corn Sugar (dextrose)
Amount: 3.5 oz