Postponed boil

[mofox1]

Brewing on a week night is probably not a great idea, attempting a RIS on a week night is somewhat less of a great idea.

Or so I have found out.

I got through the mash and sparge, but due to the amount of boil off required I didn't like how late it would be by the end of the boil. So, I let it come up to a boil for about 20 mins while I cleaned up the rest of the brew space, put the lid on (starsan'd), turned off the element and went to bed.

The plan is to restart the boil tonight to do the hop additions.

Should I be expecting any detrimental effects due to the delayed boil? Or just "Relax... something, something, Homebrew".

 

[barls]

taste before you go too far as you have made perfect conditions for a sour as 20minutes may have not been long enough to kill all the bacteria.

 

[mofox1]

Lets hope not. Or I'll have to pretend it's to style... :blink:

How quickly can a bacterial infection take hold?

I would have turned it off around 11pm, and should have stayed too hot for anything much to grow for a while. Down to 40 at 8am when I remebered to take the insulation off.

Plan on starting it up as soon as I get home (7pm ish), or getting the missus to do it as I leave work...

 

[Bribie G]

Watch out for boilovers with a RIS. RdeV and I did a RIS in 2011 and it's the only boilover I've ever had in my Crown Urn, and it happened after about an hour and a half, not at the beginning... the wort had just got so thick.

So recommend you keep an eagle eye on it yourself and not leave unattended.

 

[mofox1]

Watch out for boilovers with a RIS. RdeV and I did a RIS in 2011 and it's the only boilover I've ever had in my Crown Urn, and it happened after about an hour and a half, not at the beginning... the wort had just got so thick.

So recommend you keep an eagle eye on it yourself and not leave unattended.

Cheers.

 

[The Judge]

taste before you go too far as you have made perfect conditions for a sour as 20minutes may have not been long enough to kill all the bacteria.

When you re-boil it, any bacteria will surely get obliterated. I'm not sure a few airborne cells can convert 30+ litres of wort into a sour bomb in a 24 hour period either. I'd speculate that there'd be some impact when you take a high protein liquid from hot to cold then hot to cold again, but it wouldn't fark up your final brew imo. Mofox, go with the relax, something, something, hombrew approach. (and let us know the results!)

 

[Weizguy]

taste before you go too far as you have made perfect conditions for a sour as 20minutes may have not been long enough to kill all the bacteria.

perfect? Strong wort is not the most conducive environment for sour bugs, and the vessel was not left open to the air overnight either.

Yes, there's oxygen and the possibility of bugs accessing the wort via the air, before the lid was put on.

Either way, any minimal souring contamination will proceed no further once the wort is boiled and hopped.

Not the best process, but I hope the lesson was learned without too much damage to the beer.

 

[Dave70]

I've had this happen once when I got caught out going to a engagement party. Basically started the boil, had to stop then resume play later that night from stone cold wort.
From memory it was a straightforward ale. No idea what this does on the chemical or whatever level, but certainly did the beer no favors, at least in my case. Cloudy as **** and just something not right about the flavor.
May be a non issue for something as big as an RIS with plenty of age under its belt.

 

[mofox1]

I've had this happen once when I got caught out going to a engagement party. Basically started the boil, had to stop then resume play later that night from stone cold wort.
From memory it was a straightforward ale. No idea what this does on the chemical or whatever level, but certainly did the beer no favors, at least in my case. Cloudy as **** and just something not right about the flavor.
May be a non issue for something as big as an RIS with plenty of age under its belt.

Uh - bother.

Well, I'm chasing a SRM of ~70 with this, so cloudy might not affect it too much(?). And as for a for a funk, I'm not much of a believer in being able to hide things with massive hop doses or ballsy roasts... I think that if the funk is there, you'll find it.

We'll have to wait and see. I'll get back to you in four months

 

[barls]

When you re-boil it, any bacteria will surely get obliterated. I'm not sure a few airborne cells can convert 30+ litres of wort into a sour bomb in a 24 hour period either. I'd speculate that there'd be some impact when you take a high protein liquid from hot to cold then hot to cold again, but it wouldn't fark up your final brew imo. Mofox, go with the relax, something, something, hombrew approach. (and let us know the results!)

your right the bacteria wont survive the second boil but the by products of them being there will like lactic acid and the such.

 

[Not For Horses]

If we're just going with anecdotal evidence, I did an amber ale a while ago and the gas ran out mid boil. By the time I got a new bottle the wort was cold. Not 24 hours mind you.
It was the clearest beer I have ever made.

 

[Dave70]

If we're just going with anecdotal evidence, I did an amber ale a while ago and the gas ran out mid boil. By the time I got a new bottle the wort was cold. Not 24 hours mind you.
It was the clearest beer I have ever made.

Well bully for you Mr clear beer..

 

[mofox1]

All went well, I think. Tasted okay (pre hops).

About the only thing that didn't go to plan was missing my target OG (1.094) by about 10 points. That's okay, it's why I keep some (L/D)ME on hand.