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So I did my first-ever brew (a saison that saq helped me with) today, and I think I screwed a couple things up: 1. I added the hops before hot-break. 2. We had to pour the beer from the kettle into the carboy. Will either of these affect the beer in any real way?
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Sep 19, 2011 00:44
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| # ¿ May 2, 2024 02:40 |
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Hypnolobster posted:You may never notice a problem, but it's a giant vector for infection. The air in a house and outside is absolutely full of dust particles carrying yeast and bacteria, your house probably has some fun little skin cells floating around, your breath is full of tiny particulates of happy little sugar-consuming bacteria, etc. As a counterpoint: leaving the lid on while cooling promotes DMS in your beer. The DMS-filled condensate will drop back into your beer, and cause off-flavors. John Palmer - How to Brew posted:DMS is continuously produced in the wort while it is hot and is usually removed by vaporization during the boil. If the wort is cooled slowly these compounds will not be removed from the wort and will dissolve back in. Thus it is important to not completely cover the brewpot during the boil or allow condensate to drip back into the pot from the lid. The wort should also be cooled quickly after the boil, either by immersing in an ice bath or using a wort chiller. TOMSOVERBAGHDAD fucked around with this message at 19:11 on Feb 5, 2012 |
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Feb 5, 2012 19:08
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