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Old 12-12-2012, 01:02 PM   #11
schwibbidy
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Ill try to answer everyone's suggestions

I pitched the one packet of SAFALE-05

Fermented in my basement at a room temp of 62-65

I fermented for two weeks then theyve been bottle conditioning for 2.5 weeks now

Thinking back to both this batch and my first batch I believe I've been steeping the grains over boiling heat, I never waited for the water to get below 160 before steeping....I think this is my problem.... Will this simple mistake cause a dramatic change in the flavor of the beer?

Next batch I'm doing is a stout extract with grains to steep as well, what temp range is ideal to steep the grains in this recipe?

Thanks for all the advice!!!!!

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Old 12-12-2012, 01:09 PM   #12
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yeah, boiling the grains instead of steeping them is really bad. heat the water to 160, throw in the grains, cover and kill the heat.

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Old 12-12-2012, 02:04 PM   #13
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you can also throw the grains in when you are bringing the water to temp. Then rest the grains for 15-20 minutes at whatever temp you are steeping at. After the rest pull the grains and bring to a boil.

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Old 12-12-2012, 04:30 PM   #14
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Quote:
Originally Posted by progmac
yeah, boiling the grains instead of steeping them is really bad. heat the water to 160, throw in the grains, cover and kill the heat.
So when it's at 160 I just throw the grain bag in and cover for 30 min? Shouldn't I be bobbing the bag up and down in the water to steep?
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Old 12-12-2012, 04:40 PM   #15
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Quote:
Originally Posted by schwibbidy View Post
So when it's at 160 I just throw the grain bag in and cover for 30 min? Shouldn't I be bobbing the bag up and down in the water to steep?
That a pretty good method, there are a lot of different ways to do it, but the main things are to steep for around 30min, and make sure the temp does not get over 165. You start to extract tannins at that point and give your beer off flavors. As far as bobbing goes, its not essential but I think it helps. I bob it a few times while it is steeping just to make sure there are no dry spots in the grain bag.
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Old 12-12-2012, 04:43 PM   #16
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Quote:
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So when it's at 160 I just throw the grain bag in and cover for 30 min? Shouldn't I be bobbing the bag up and down in the water to steep?
When I do extract I put the grains in when the water starts steaming and continue to heat until 20 minutes or the water reaches 170. The time and temperature almost always is within a couple of minutes so I stop the heat and continue. I "bob" the bag some and then squeeze as much liquid out as possible. You will get some that will vehemently argue that this will extract tannins from the grain, but that is false.

Also try to find out if your water has a lot of chlorine or chloramines. If they do you can use campden tablets to neutralize them.
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Old 12-12-2012, 10:27 PM   #17
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Quote:
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I pitched the one packet of SAFALE-05
Did you rehydrate the yeast before pitching, and what temperature did you pitch at? Yeast health is probably the most crucial thing to watch out for. US-05 should be very happy at your 62-65 F.
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Old 12-12-2012, 10:29 PM   #18
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Originally Posted by SiriusStarr

Did you rehydrate the yeast before pitching, and what temperature did you pitch at? Yeast health is probably the most crucial thing to watch out for. US-05 should be very happy at your 62-65 F.
Yes I rehydrated and and then pitched into my wort which had been cooled to below 70, what is your method to rehydrate?
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Old 12-12-2012, 10:35 PM   #19
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You can throw them in as early as you want, just pull them before 170. You're just trying to get the stuff that's in the grains, into the water, that's it. I always put mine in water from the tap, then start getting the whole thing hot.

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Old 12-12-2012, 10:41 PM   #20
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Yes I rehydrated and and then pitched into my wort which had been cooled to below 70, what is your method to rehydrate?
I just follow the company's instructions, i.e. 115 ml (not that precise ) of 80F water. If you rehydrated, pitched a full pack below 70F, and fermented at 62-65F, your yeast should be very happy.

Accordingly, I'd say that the off flavors are either A: greeness, which will resolve with time, B: a function of boiling the grains (which is easy to avoid in the future), or C: a sanitization issue, which is of course the most insidious.
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