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Old 12-06-2010, 01:05 AM   #1
PoorBoyBrew
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Default Temp hit 170 for a short time?

hey guys and gals if that applies.......I was brewing a winter ale and steeping my first grain bag. This kit was only a extract with some specialty grains I had to steep. My temp went to 170-175 before i got it back down. (still getting use to this burner) I was wondering if my batch was ruined with the nasty tannens everyone fears. It was at that temp less then 2 minutes. The grains were crystal + Choc malts.



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Old 12-06-2010, 01:09 AM   #2
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When steeping grains for like 30 minutes the temp is not as crucial as it is on a 60-90 min mash.Your fine....I always steep grains at 170



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Old 12-06-2010, 01:12 AM   #3
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Boiling grains do not extract tannins, many of us who do all grain boil our grains to do a decoction mash for 20 or 30 minutes, squeezing the grain bag doesn't cause tannins (in BIAB squeezing the grain bag is recommended.) Despite all those things we've "heard" the only thing that cause tannins to be produced is you PH AND high temps together.

From Aussie Homebrewer.com

Quote:
Tannins And Astringency

If you are worried about squeezing your bag too much or crushing too fine, relax! Astringent beers do not come from finely crushed or squeezed husks but come rather from a combination of high temperatures and high pH. These conditions pull the polyhenols out of the husk. The higher your pH and the higher temperature you expose your grain to, the worse the problem becomes. Any brewer, traditional or BIAB, should never let these conditions arrive. If you do allow these conditions to arrive, then you will find yourself in exactly the same position as a traditional brewer. Many commercial breweries actually hammer mill their grain to powder for use in mash filter systems because they have control of their pH and temperatures. This control (and obviously expensive complex equipment) allows them non-astringent beers and “into kettle,” efficiencies of over 100%.
From BYO, MR Wizard;

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The two most influential factors affecting the extraction of tannins from malt into wort are pH and temperature. All-grain brewers are very careful not to allow wort pH to reach more than about pH 6 during sparging because tannin extraction increases with pH. In all-grain brewing wort pH typically rises during the last stages of wort collection and is one of the factors letting the brewer know that wort collection should be stopped.....

Temperature also affects tannin extraction. This relationship is pretty simple. If you don’t want to run the risk of getting too much tannin in your wort, keep the temperature just below 170° F.

This is where the answer to your last question begins. You ask whether steeping and sparging released "unwanted tannins" in your beer. For starters, all beer contains tannins. Some tannins are implicated in haze and some lend astringent flavors to beer.

The type most homebrewers are concerned about are those affecting flavor. In any case, it is up to the brewer to decide if the level of tannins in their beer is too high. The (in)famous decoction mash is frequently recommended when a brewer is in search of more malt flavor. Decoction mashes boil malt and — among analytical brewers who are not afraid of rocking the boat with unpopular ideas — are known to increase the astringent character associated with tannins. In general I wouldn’t consider 170° F dangerously high with respect to tannin extraction. However, if you believe your beers may suffer because of too much astringency, consider adjusting your steep pH and lowering the temperature a few degrees.
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Old 12-06-2010, 01:21 AM   #4
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Thanx Guys............Im very much new at this and was aware that high temps affect all grains.......I was just unsure about the details thats why I asked. Last-nite was def. a experiance. It was snowing out! so I turned my lil shed thats attached to my duplex into my own lil brew spot.......between my table my new keggle and cooker it was tight! The steam was a small factor because it was 23 degrees out! LOL! but all is well! This batch really made me want to drink it once i added the spices and orange peels! When i woke up this morning ( 11 hours from brew) it was fermenting like a champ!!!!! MAN IM GLAD I FOUND THIS HOBBIE! and once again thanks again for all your help! and trust me im sure i'll have tons of questions!

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