Is my homebrew going to be ok since I let it get up to 180 degrees during the boil?!
Answers: Today is bottling day for my Ruby red IPA. Two weeks ago when I boiled the wort I used a larger burner on my stove. I had not realized it was a larger burner and the beer boiled much quicker and got up to 180 degrees. For what it's worthI used a grain/extract.
I highly doubt you’ll have a problem. The “boil” temperature and length can affect grain/hop flavors infused into the wort along with the types of grains/hops used. For instance, if you’re making a whit that you only want to lightly spice, you’d add your bitter orange peal, coriander, ect... during your last 5-10 minutes of the boil. For stronger more pronounce flavor, you could introduce them earlier in the boil. Volume measurements and time length are the main differences between my homebrew IPA and someone else’s aside from ingredients.
water doen't boil till 212 degrees...I take mine to at least 215/220. I doubt that you have a problem.
It will be drinkable, but bear in mind you may develop issues with off flavors from the heightened boil temp. I'd look out for DMS...
Do you mean the temperature that you steeped the grains at? At worst, you might get a little astringency because of going past 175degrees, but if you didn't leave it there for very long, I'm sure it will be fine.
However, if you're talking about BOILING temperature, beer won't boil until roughly 212'F, unless you live in a very low pressured atmosphere. You can't really get much higher than that since, at 212'F, water turns to steam. If you were only "boiling" at 180'F, you might have more of a likely hood of infection. Usually you want a full rolling boil for half hour minimum. Now if you left the lid on your pot during your boil, you can get some off flavors, but you'll usually have a massive boil over before that can happen. Beer is forgiving, so everything is probably fine.