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Old 01-30-2014, 08:47 AM   #11
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1. Throw in the steeping grains.
2. Turn the burner on.
3. By the time it gets up to 170 degrees you'll be done steeping.
4. Pull grains out and enjoy.

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Old 01-30-2014, 12:01 PM   #12
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Hey. I'm a noob to brewing but what I did was just get the water temp to 165 and shut off the burner. Then put the steeping grains in and put the lid on it. After 30 mins my water temp only dropped to 160 and that's with the burners off the whole time.
Not noobish, good work!

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1. Throw in the steeping grains.
2. Turn the burner on.
3. By the time it gets up to 170 degrees you'll be done steeping.
4. Pull grains out and enjoy.
Have you tried it with the same burner though? If it heats up much faster, may be too short.
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Old 01-30-2014, 01:28 PM   #13
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Steeping grains? Partial Mash or All Extract? What volume of water are you heating? If your indoor stove is capable of boiling those volumes go for that. If you are relegated to cooking it up on a burner, try heating the water to where you want/need it then adding steeping grains, cover, remove from burner and can wrap in an old winter coat or comforter. You will get minimal temperature drop and should be fine.

Another thing to try would be to raise your pot a little off the burner so that heat vents better. Also, using a binder clip and a paint strainer bag (Home Despot has them for a couple bucks) to keep it elevated off the bottom will help too.

Most burners should be able to have the pressure reduced to just the barest flicker of flame above the burner. I have a KAB burner and can get it down to almost the point of going out just from the dial on the regulator (high pressure)

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Old 01-30-2014, 07:00 PM   #14
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I do realize getting it precise is not going to happen. The issue is that it's so hot I end up scorching and can't get it to effectively stay below about °220.

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Old 01-30-2014, 07:21 PM   #15
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I do realize getting it precise is not going to happen. The issue is that it's so hot I end up scorching and can't get it to effectively stay below about °220.
Are you talking about during the steeping of grains or when you're boiling wort?

EDIT By the way, boiling point for water is 212 at sea level and goes down the higher the altitude. If your thermometer is reading 220 at boiling, get a new thermometer.
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Old 03-01-2014, 06:37 PM   #16
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Hello All! Thanks for all the tips and info. I ended up getting a much larger brewing vessel so I could do full boil and possibly have better control with more volume/surface area. I added a thermometer to it and compared with the one I had been using. The old one was quite off, so it went in the trash!

Also, the Bayou Classic thermometer is great. It's got all the markings the Blichman's have, but is about $10 less expensive (at my local shop anyway).

Again, thanks all!

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