Another lesson in not brewing while distracted:
After pitching my yeast in my partial malt saison recipe, I looked over and saw that I had completely omitted the malt extract. I could only figure two options. 1. Procure a new vile of yeast, re-boil and add the extract, then proceed as typical. This would obviously screw up the hopping schedule, but there aren’t really aroma hops in this saison anyway-last hopping at 15m. 2. Heat the malt extract in a small amount of water, cool and then add to the beer. I chose the second option and did this within 20m of the yeast being pitched. OG was a very low 1.042. The reading was taken after this whole process was finished.
Will the latter option properly coagulate the proteins in the extract? I don’t really have a ton of fermenters sitting around. If so, I’d keep the brew as an experiment, but I’m inclined to just toss it and start over. At least I won’t have my gear tied up. Additionally, this recipe includes unmalted grains and should require a long time in the bottle.
Boo. Thoughts?