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Old 05-01-2010, 12:51 AM   #11
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Originally Posted by BlackDogBrewing View Post
I don't know that it would burn, but I tie the drawstring cord around the pot handle to never let it touch the bottom.
I just did my first batch and had a slotted spoon on hand to mix it as needed.
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Old 05-10-2010, 06:12 PM   #12
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I was reading "how to brew" by Palmer and saw that he mentions both adding the extract to boiling water, and also disolving the extract in cold water and then bring to a boil...

Is there any difference between to two methods? (I use purified/bottled water)

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Old 05-10-2010, 06:42 PM   #13
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Either works, you could possibly scorch the extract in the boiling water, but that's why you'd pull it off the heat for a minute while adding. Adding to cold water would work but is much harder to avoid clumping etc. The hot water dissolves the dry or liquid extract much more rapidly/readily.

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Old 05-15-2010, 12:32 PM   #14
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ok, do I steep the grains over low heat to keep it at 160 or do I leave it off the stove to steep and hope it stays at the correct temp?

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Old 05-15-2010, 01:12 PM   #15
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ok, do I steep the grains over low heat to keep it at 160 or do I leave it off the stove to steep and hope it stays at the correct temp?
You can turn off the burner, and cover the pot, and it should stay between 150-160 degrees for the entire steep. You don't want to go over that temperature.
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Old 06-02-2010, 01:57 PM   #16
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Here's post with more detailed home brewing instructions.

Just remember that they are general and different styles will require different techniques like boiling a high gravity wort vs a full 5 gallon boil, etc.

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Old 09-02-2010, 02:50 PM   #17
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When adding the conditioning sugar solution for bottling, should it be cooled before adding to the bottling bucket as you would cool your wort prior to adding to the fermenter?

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Old 09-02-2010, 03:06 PM   #18
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When adding the conditioning sugar solution for bottling, should it be cooled before adding to the bottling bucket as you would cool your wort prior to adding to the fermenter?
It really doesn't matter. People have argued about it incessantly forever, but it doesnt really matter. Remember that couple cups of boiling liquid is going to be falling through space into your bottling bucket which SHOULD have a bit of sanitizer still in the bottom, that combination alone is going to rapidly cool the priming solution, then immediately 5 gallons of room temp liquid is going to be dumped on top of that. It isn't going to be hot for too long anyway.

You can also begin the flow of beer into the bucket and dump your priming solution onto that which will cool the little bit of solution.

Or you can wait 5 or 10 minutes before racking it in, I have it worked into my bottling process (as outlined here http://www.homebrewtalk.com/f35/bott...ebrewer-94812/) where it sits on my stove for about 5-10 minutes while I sanitize the last half of my bottles.

But really it doesn't matter.
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Old 09-02-2010, 03:55 PM   #19
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It really doesn't matter. People have argued about it incessantly forever, but it doesnt really matter. Remember that couple cups of boiling liquid is going to be falling through space into your bottling bucket which SHOULD have a bit of sanitizer still in the bottom, that combination alone is going to rapidly cool the priming solution, then immediately 5 gallons of room temp liquid is going to be dumped on top of that. It isn't going to be hot for too long anyway.

You can also begin the flow of beer into the bucket and dump your priming solution onto that which will cool the little bit of solution.

Or you can wait 5 or 10 minutes before racking it in, I have it worked into my bottling process (as outlined here http://www.homebrewtalk.com/f35/bott...ebrewer-94812/) where it sits on my stove for about 5-10 minutes while I sanitize the last half of my bottles.

But really it doesn't matter.
I agree w revvy, do it a way that feels best to you, and if it works don't fix it. When I used to bottle, I'd cool it down. But that's just me.
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Old 11-20-2010, 08:39 PM   #20
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Default Ideal temp?

What would you say is the ideal temperature range during fermentation and also for bottle conditioning? I understand stability is also key. The instructions that came with my kit (Oatmeal Stout) does not reference fermentation and say 'room temperature' after bottling...

Thank you

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