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Home Brew Forums > Home Brewing Beer > Extract Brewing > anyone know of anyway to counter steeping too hot?




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Old 01-17-2010, 05:59 PM   #11
sillyburt
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Originally Posted by Revvy View Post

I've noticed that a lot of newer homebrewer's see All-Grain as the holy mecca of beer perfection, like the minute they put the braid on their cooler and fire up the propane, their beer is "magically" going to be perfect.

yeah in the short few months I've been spendin gtime on here I've seen alot of people jump right in feet first. I took my time a bit more though. I didn't want to have my first few batches come out bad and get discouraged and then quite.

although I must say I think my first two batches were messed up. I still haven't figured it out. I lean towards an infection and afterwards I found cracks in my auto-siphon. for the time being I'm leaving the AS out of the process.

for now I'll be doing stove top brewing only. if that means I can only do extracts then so be it. until I can get a few extract batches down really good I don't see any sense in complicated brewing. I would like to start doing all grain on the stove and I've seen the posts about how to do that as well. the savings in $$ would be worth heading towards that anyways.


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Old 01-18-2010, 03:59 AM   #12
mikebiewer
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I'm with you Sillyburt, and I do enjoy reading what Rev has to say.

For me, I'm still new as well, but doing extracts is pretty easy. I'm not moving on any time soon, I'm just saying that it is really hard to mess up the process. I'm like you though, I'd like to get my technique and sanitation down first before I add the all grain process. Actually, I don't know that I'll do a lot of all grains until I can make up or really custom some recipes first. I'd really like to know the process inside and out so I can eventually make some good recipes and be really consistent with a lot of the flavors and attributes.

Of course, it is homebrewing, so a little variability is always a good thing.

Good luck!



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Old 01-18-2010, 04:11 AM   #13
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First, I doubt you'll have a problem. Extracting tannins takes a while. Second, if you do have a tannin problem, gelatin can be used to remove it. Gelatin also clears the beer.
Gelatin takes out tannins too? I didn't think they were big enough for gelatin to collect. Cool.
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Old 01-23-2010, 02:14 AM   #14
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First, I doubt you'll have a problem. Extracting tannins takes a while. Second, if you do have a tannin problem, gelatin can be used to remove it. Gelatin also clears the beer.
I am new to brewing and never used gelatin and would like a clearer beer. When do you add the gelatin?
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Old 01-23-2010, 06:58 AM   #15
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thanks for input.

it doesn't sound like I have much to worry about with the tannins.

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I am new to brewing and never used gelatin and would like a clearer beer. When do you add the gelatin?
however if I wanted to kill two birds with one stone and wanted to quelch any tannins and clear the beer further....regarding cold crashing and gelatin....

should i sterilize the gelatin and add it, then cold crash adn then bottle?

I got this from ireg pulse from another recent thread "I started leaving all beers in primary for 1 month, then adding gelatin and cold crashing to clear, (into the primary) then racking to keg."

I'm tryin to make the cream ale clear but if it tastes good that's the most important thing to me, second is tryng to make it really clear (as well as learning how to clear it up with other batches both future and present)....BTW it's been sitting on trub for 2 weeks+. I'm thinking of bottling next weekend


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