Dump it, or????

[doubledadster]

Brewed my first batch last Friday night - a Brewers Best Micro-Style Pale Ale Kit. All went well except:

1. I added the malt extract after steeping the grains (at about 165 deg.) and had some light scorching over about half of the bottom of my brew pot.

2. My basement is at about 64 deg - the fermentor temp peaked at about 67 deg and is now at 65 deg. I had vigorous bubbling after about 15 hours, and bubbling continued for about 30 hours.

So...will scorching make the product undrinkable? Is the fermentation temp too low (Muntons Dry Yeast) - how will that impact the flavor?

Also, I siphoned 5 Gal of Iodophor solution used to sanitze my primary fermenter into a glass carboy on Friday night - do I need to make a fresh batch and "re-sanitize" the carboy before racking the beer over to it for secondary fermentation?

Thanks

[corkybstewart]

A little scorching adds character-it won't hurt anything.

Your basement temp is ideal for ales, too warm for a lager.

As long as your iodophor is brown it is fine. I store mine in a keg and reuse it for months with only small additions of fresh iodophor occasionally.

I bet your beer is already finished. Take a hydrometer reading and be sure before you rack to secondary. Or just wait a week and then rack.
And welcome to the site and to the obsession.

And never dump beer until you are absolutely 110% positive that it can't be drunk. Give it to people you don't like.

[Otis_The_Drunk]

You was a little high on the steeping temperature, next time do it at 150*F,
scorching will only slightly effect the color of the beer and maybe a slight difference in flavor... Not much though.

you can use Iodophor over and over just find a permanent container to place it in until your next use, Always sanitize before racking your beer to secondary...

Bottle it when secondary is done.... Don't throw it out unless there is some kind of infection or mold in it.

[HogieWan]

Originally posted by Otis_The_Drunk
Don't throw it out unless there is some kind of infection or mold in it.

even then, it might still be tasty (well maybe toss it on the mold)

When I was brewing on the stove, almost all my brews had a bit of scorching - RDWAHAHB (relax, don't worry and have a homebrew)

[Cosmic Charlie]

Originally posted by corkybstewart
And never dump beer until you are absolutely 110% positive that it can't be drunk.

IMO, that means bottle it, let it condition, then try it. If it tastes undrinkable, let it age a few months. If it's still undrinkable, let it age some more (or until you need the bottles).

[corkybstewart]

I brewed a batch I didn't like once. I managed to drink half the first keg but then I couldn't stand another swallow of it so I turned the rest into vinegar. About a year later I was rummaging around in my beer fridge and found the second keg of that bad batch. Before I dumped it I tasted it and it was great. It just needed a little extra time, well, a lot of extra time.
On the other hand, I recently found some 4 or 5 year old bottles of homebrew in a cabinet so I decided I'd try one before pouring it out. "Nasty" doesn't really cover the full spectrum of horrible flavors that came out of that bottle so homebrew can certainly get too old.