Did I do the right thing? (chiller fail)

[Qs]

So I'm brewing today and when I went to chill there was a small hole in the out hose which sprayed everywhere. Mostly away from the kettle but I think a little bit of water must have gotten in. Because of that I decided to blast the burner again and get the boil back up while I got a new piece of hose onto the chiller as I figured this would kill off potential infection. I know its going to add bitterness and probably hurt the hop flavour but will it be enough to save the beer?

[molc]

Yup, will be grand I'd say. Coming to boil will kill the bacteria, if present. Only issue is petrochemicals from the hose, but I'm guessing it's a trace amount. We've all probably drank more as kids from hoses in the summer

If it's an IPA ors, I'd add a dry hop to freshen it up as well.

[Qs]

A hop stand has gone into since, which will hopefully help save the flavour anyway. Definitely getting dry hopped. Its a pale ale/session IPA sort of thing.

[LordEoin]

You'll be fine.
I once had a kink in my chiller's OUT tube and it resulted in about 5 liters of water  extra making it directly into the post-boil beer.
It turned out a little weaker, but otherwise fine.

Consider kits, there's 20liters of tapwater in them unboiled

[bigvalen]

BTW, you don't need to boil to kill creatures. Check out pasteurisation temps on Wikipedia. Certainly 65C will kill most things, and won't impact hops.

Sent from my Nexus 6P using Tapatalk

[Leann ull]

Not all creatures die at pasteurisation temps, there is also a time factor.

[Will_D]

Industry standard beer is 15 PUs

What is a PU*

Pasteurisation Unit: Heat to 60C for 15 mins and you have achieved 15 PUs

If you are flash then "Falsh Pasteurise at 72C for 30 secs is also 15 PUs

What do i do:

Heat up to 65C and hold for 15 mins. Prolly about 30 PUs but its nice to be sure to be sure


*ref: Oxford Beer Companion