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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Beer tasting "dry"
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Old 07-22-2014, 11:32 PM   #11
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Around 175 F I believe, maybe a bit higher, didn't have a thermometer on hand.

First I'd STRONGLY suggest that you get a thermometer. If you mashed at 175F you denatured any enzymes that would have created fermentables beyond the honey you added.
You really need to get a good grasp of the processes you need to know for creating consistently good beer.
Do you have access to any basic brewing books? I'd suggest Palmer's book as a god start.



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Old 07-22-2014, 11:34 PM   #12
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Around 175 F I believe, maybe a bit higher, didn't have a thermometer on hand.
Could be your issue. You typically want to go no higher than about 150F for steeping grains.
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Old 07-22-2014, 11:37 PM   #13
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Could be your issue. You typically want to go no higher than about 150F for steeping grains.
Probably. Like I said I just followed the recipe which said an educated guess will do, based on the fact that when it is close to boiling you should remove from stove and add the grains. Thats what I did pretty much.

Wouldn't adding the room-temperature grains reduce the temperature enough to bring it close to 155ish?
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Old 07-22-2014, 11:39 PM   #14
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Probably. Like I said I just followed the recipe which said an educated guess will do, based on the fact that when it is closed to boiling you should remove from stove and add the grains. Thats what I did pretty much.

Actually the recipe said to steep
Your grains at 155F & to make sure you didn't boil them.


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Old 07-22-2014, 11:43 PM   #15
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Actually the recipe said to steep
Your grains at 155F & to make sure you didn't boil them.


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Actually the recipe also said an educated guess will do. I said 175 F. Keep in mind I didn't have a thermometer on hand, so this is a ballpark estimate, it could've been as much 150 as 200 F.

The grains were added before it started boiling but when it was definitely too hot to touch. Which would most probably be higher than 50-60ish celsius but lower than 100 (obviously). This is as much as I know, since like I said I didn't have a thermometer on hand.

Also, if you need to be arrogant about it, please refrain from commenting.
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Old 07-22-2014, 11:46 PM   #16
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Actually the recipe also said an educated guess will do. I said 175 F. Keep in mind I didn't have a thermometer on hand, so this is a ballpark estimate, it could've been as much 150 as 200 F.

If you need to be arrogant about it, please refrain from commenting, I'd rather have some constructive help than pure criticism.

The grains were added before it started boiling but when it was definitely too hot to touch. Which would most probably be higher than 50-60ish celsius but lower than 100 (obviously). This is as much as I know, since like I said I didn't have a thermometer on hand.
I bet this is your problem. If you got it almost boiling then took it off the stove I think you were probably close to 200° and extracted tannins. You said you like the flavor so brew it again but with a thermometer next time and see if the mouth drying effect goes away.
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Old 07-22-2014, 11:49 PM   #17
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I bet this is your problem. If you got it almost boiling then took it off the stove I think you were probably close to 200° and extracted tannins. You said you like the flavor so brew it again but with a thermometer next time and see if the mouth drying effect goes away.
I just ordered a thermometer, so next time I'll definitely make sure to hit the target steeping temperature. At least it didn't ruin my batch!
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