I’m having to stop brewing unexpectedly. I have just finished sparging and I won’t be able to boil for about an hour. Concerns?
That shouldn’t be a problem.
My concern would be that the enzymes will continue to work over that time period. Not the end of the world, but your beer could end up a little dryer than you were expecting.
Even then, it is only one hour, so the effects there should not be too drastic.
I certainly would not worry about it.
Thanks for the quick responses. I’m not too worried but I wanted to make sure I wasn’t missing something. I am a little concerned about it being dry but that’ll be ok.
#dadlifeproblems
Keep in mind that commercial breweries would take much longer to sparge and transfer wort to a boiler compared to homebrewers. This is why a mashout would be needed in that case and not so much at home.
Did you happen to do a mashout? If so it should have stopped enzyme action. If not…whatever, it’ll be fine.
What type of beer anyway?
I didn’t specifically do a mash out. But I did batch sparge at around 170 so that should help.
I brewed a stout which I’ll split and add coffee to half. Not a great brew day. My efficiency was around 60%. I didn’t remember that my brother borrow a part off one of my pots so I had to improvise. And a had a slight boil I over. But at least I have ten gallons of dark goodness fermenting.
