So what can I expect from my abandoned brew?

[Techie101]

I started brewing this afternoon and I wasn't really feeling that well to begin with. Well, after I got into the brew session I finally decided if I continued this would be a crap beer because I just didn't feel like brewing. So, I'm about to drain my wort (1st and 2nd runnings) into a 6.5 gallon carboy and cap it off with a solid bung. Then maybe this weekend or sometime this week I'll pour it into my boil kettle and start back up where I left off.

Anyone see any problems that may come from this?

Thanks
~Matt

[Petedadink]

Im sure if the carboys were sanitary it should be ok. just a guess

[Bugeater]

If you like sour beers (Kentucky Common, Berliner Weise, etc.) there is no problem at all.

Seriously, the raw wort is loaded with lactobacillus and a bunch of other stuff you don't want in most beers. If you can get it chilled to below 40°F within a few hours and then keep it refrigerated it should be good for 2 or 3 days. Beyond that I wouldn't place any bets on it being any good.

Since you have most of the time consuming part done. I very strongly recommend that you get it under refrigeration immediately and then do the boil after work tomorrow or Wednesday at the very latest.

Wayne
Bugeater Brewing Company

[Techie101]

I set it in the basement just inside the door. It's currently 39f outside. I'd say it'll be in the 50s in the basement. I don't have a fridge big enough to keep it in. What about putting a camden (sp?) tablet in it? Would that help/hurt any? What would that do to the wort during the boil?

[DannyW]

I'm about to drain my wort (1st and 2nd runnings) into a 6.5 gallon carboy and cap it off with a solid bung.

Anyone see any problems that may come from this?

Maybe a pool of sticky liquid filled with broken glass?

Perhaps some foil over the top would be a good idea rather than the solid stopper

[sweendog]

Seriously, the raw wort is loaded with lactobacillus and a bunch of other stuff you don't want in most beers

Why wouldn't this get boiled off? I'd think a re-boil should sterilize the wort, no?

[bub]

yes it will probably kill the bacteria, but not before they have added a sour tone to the wort... that won't get boiled off
BUB

[calvey]

Everything that I have read about this leads me to think that, if it got under 140, it's going to sour. Not the kind of sour that will boil away either.

Screw it, ferment it up with Belgian yeast and call it ... i dunno... something.