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Old 04-19-2013, 06:28 AM   #1
bennspriggs
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Default Did i mess up?

Hi, this is my 2nd home brew. First was a simple kit lager.
This is a golden ale.
I am worried some mistakes were made.
1. Recipe makes 21 liters - I mistakenly made 22.5 liters.
2. I squeezed the crystal malt grains for extra liquid.
3. When I put in the yeast, it mostly sunk into liquid, but some has clumped together on top. Should I have stired or whisked in?

OG = 1.046

Any feedback would be fantastic!
Thank you!

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Old 04-19-2013, 06:35 AM   #2
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1: I'd like to be closer to my volume, but the deed is done.
2: effects of this are debatable.
3: the yeast will figure it out.


you should be fine

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Old 04-19-2013, 06:46 AM   #3
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Quote:
Originally Posted by amandabab
1: I'd like to be closer to my volume, but the deed is done.
2: effects of this are debatable.
3: the yeast will figure it out.

you should be fine
Thanks for you quick response.
Appreciate it!
Ill repost with result.
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Old 04-19-2013, 06:50 AM   #4
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You should be fine... Having a larger amount (22.5 vs 21) isn't really that bad, it does lower your OG and therefore your final ABV percentage. You really shouldn't squeeze your grains because it can pull tannins from them that you don't really want in a non-barrel aged beer, but it shouldn't be too much of an issue. The yeast for ales tends to be top fermenting, so clumping together on top is pretty normal. Did you ensure that you aerated your wort enough before you pitched your yeast? If you did, then you should be fine.

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Old 04-19-2013, 07:07 AM   #5
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Quote:
Originally Posted by CA_Mouse View Post
You really shouldn't squeeze your grains because it can pull tannins from them that you don't really want in a non-barrel aged beer, but it shouldn't be too much of an issue.

Mouse
Not only not much of an issue, NOT and issue at all. Squeeze every drop out.

What was the expected OG that the kit is claiming? Even w/the extra water you are probably close and I'll bet you didn't mix your top off water as well as you think. I'm guessing you used top off water as most kits are like that.
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Old 04-19-2013, 12:21 PM   #6
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Extracting tannins is about PH levels and temperature not squeezing the grain.

So far I would think that it is going well. Make sure you keep it at a good temperature range in the ferment.

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Old 04-19-2013, 06:10 PM   #7
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I read a comic book once where the Incredible Hulk squeezed the tannins out of a bag of grain at room temperature.

Actually, no I didn't. The theory is that squeezing can release tannins through pressure. Think about that...

So if you squeeze, just make sure you don't squeeze with enough pressure to emulate an increase to 180 degree temperature. Most of us shouldn't have any problem with that. But if you were exposed to gamma-radiation or were born on the planet Krypton, you might want to watch yourself.

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Old 04-20-2013, 09:08 AM   #8
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Hey all. I squeezed till a mashy residue started to show and I stopped. The this recipe was not from a kit and so no OG was provided.. I guess ill have to wait and see how it tastes at the end. Sounds like I haven't gone too badly. Fingers crossed!

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Old 04-21-2013, 05:25 PM   #9
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I don't know where you guys are getting your information, but squeezing the grains *will* extract tannins from the grains (just like squeezing a tea bag). This will lead to astringency in your beer. Since the OP said this was a kit, then he most likely was talking about the steeping grains, while they *can* add astringency, the small amount of grains should not cause much of a problem (which is what I said in the first place).

Mouse

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Old 04-22-2013, 10:35 PM   #10
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Quote:
Originally Posted by CA_Mouse View Post
I don't know where you guys are getting your information, but squeezing the grains *will* extract tannins from the grains (just like squeezing a tea bag). This will lead to astringency in your beer. Since the OP said this was a kit, then he most likely was talking about the steeping grains, while they *can* add astringency, the small amount of grains should not cause much of a problem (which is what I said in the first place).

Mouse
A little unsure on where the tannins would be created from by just squeezing the grains. Everywhere I have read (and seen) on shows and articles by brewers say that unless you are squeezing with enough force to drive the temperature up or change the PH level of the mash you will not create any Tannins.

Possibly if tannins have already been created you would extract more of them, but it shouldn't create them. It would be nice to get a chemists opinion on this.
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