Water has gone off mid brew!

[cushyno]

Disaster. Not having brewed since July, I decided to brew a Brown Porter tonight after work. Dashed home, put 16L in HLT for the mash. Doughed in, and realised I was slightly high on the mash temp at 68degC. Went to get a half litre of water from the tap... nothing!

United Utilities will have ruined my brew session if the water doesn't come back on soon. Mash has been going 60 mins already and no sign of water in the taps yet.

 

[Banbeer]

Can you not pop out to a supermarket and get some spring water? a bit extravagant but might be worth it?, good luck buddy

 

[Rodcx500z]

I was going to say that you beat me to it

 

[cushyno]

Water back on now. Sparge water heating. Phew! Mash has only lost 2 degrees, so should be doing nicely.

 

[An Ankoù]

You'll be ok with 68C, but the beer might be a bit sweeter and have a bit more body than you would have wanted. Whatever you do, don't put the first runnings from your tap into it when the water comes back on. It'll be full of all sorts of stuff.
I'd be inclined to bring the temperature back up to 64 or 65 (if it's dropped below that) and let it mash overnight. In fact without water for cooling, you haven't got much choice!

It'll be fine.

 

[Banbeer]

Yahooooo..... good news, happy brewing.

 

[cushyno]

Water looked grey coming out of the tap when it first came back on. Ran a few gallons through to make sure it was really clear before putting on the sparge water.
All going well now, but it could be a late night.

 

[cushyno]

Thankfully, no more trouble with the water.
Hit the SG bang on at 1.045, but ended up with 1 litre more wort than expected. That's worked out nicely.

Cooled to 23degC and pitched S-04 yeast to get the job done. Straight into the fermentation fridge and set to 18.5. Lets see how this turns out....

 

[Drunkula]

I recently did I brew that I was going to add sugar to to thin it but because of a crazy mash temp drop that I badly controlled I thought I'll see how the ferment goes first, and it ended up fermenting out to 1.006 by itself. I was hit yet again by my recent curse of all beers being 5.2% no matter what I put into the fermenter. It was a super simple kolsh with cascade and columbus but everyone loves it.

Plus this is great don't panic about the mash reading:

http://brulosophy.com/2018/08/13/mash-temperature-147f-64c-vs-164-73c-exbeeriment-results/

 

[cushyno]

Thanks for that Drunkula. I' always enjoy reading the Brulosophy xBmt's. Done are quite surprised what the outcome is. Just because you can measure the difference between liquids with hydrometer doesn't mean there is always any perceptible taste difference.

I've enough brews under my belt to know you can get away with a degree or two out in the mash, so wasn't too worried. It's nice to be consistent though, so I try.

 

[Duxuk]

Looks like your longer mash has upped you're efficiency. More wort with no drop in OG. Happy days