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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > What constitutes "big"? (Plus, pics from my 1st brew day)
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Old 01-03-2013, 02:21 AM   #11
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I think your now officially dangerous and believe your extract lesson is over, time to make a mash tun.

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Old 01-03-2013, 11:22 AM   #12
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Originally Posted by masterfool101 View Post
Of course, you're correct for the most part. It's HIGHLY UNLIKELY autolysis will occur as early as 3 weeks . . . or even 3 months, for the most part. And yes, as many brewers here have noted, there is more risk of off flavors from infection or oxidation from transferring to secondary than leaving on trub for 4-6 weeks.

This doesn't mean yeast doesn't go through autolysis. Just that it's not likely to occur as soon now as in the past.

It's interesting to note that what we view as bad in beer is viewed as necessary in champagne . . . wines can't be granted the appellation unless they sit on their autolysing lees for a minimum of 15 months (non vintage - vintage champagnes must sit 3 years).
Some on here have left beer on the yeast cake for 5-6 months with no autolysis. I've gone 5 weeks in primary on my Burton ale without it. It's pretty rare to non-existent nowadays.
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Old 01-03-2013, 11:52 AM   #13
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Sorta off your topic but based on your pics did you boil with the steeping grains still in your wort? I'm a beginner but I thought most recipes called for removing the steeping grains before bringing up to boil.

Cheers.

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Old 01-03-2013, 03:41 PM   #14
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Sorta off your topic but based on your pics did you boil with the steeping grains still in your wort? I'm a beginner but I thought most recipes called for removing the steeping grains before bringing up to boil.

Cheers.
I believe those were the hops.
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Old 01-03-2013, 03:58 PM   #15
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I believe those were the hops.
Yep. Hop pellets in bags. Looks exactly the same as the grain bag.

Steeping grains came out at 169.
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Old 01-03-2013, 04:00 PM   #16
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Brother, you've got a much better setup than I have. Kudos to you.

As many other people here have said, the general cutoff is about 7%.

I have had beers sitting sur lees for up to 6 months. Given the temperature in my basement, I'd probably should have a few more lagers going, but $$$ is not in good supply right now.

Keep up the good work. Try to save some of that Irish Red for February

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Old 01-03-2013, 04:01 PM   #17
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Going to Vail's Big Beers, Belgians, and Barleywines next weekend and a big beer is anything over 7% according to them.

According to Jamil there isn't really ever a need for a secondary unless you are doing a beer such as a barleywine or something that is going to be aged for a long time (due to off flavors from the yeast).

As for the steeping grains, it does look like the OP is steeping in the boil or if nothing else steeping in the full amount of water. Correct me if I am wrong but don't you need a smaller ratio of water to grains for steeping i.e. <1G of water to 1# of grain (Palmer) to reduce tannins and help with flavor?

Anyways congrats on your first brew day and it looks like it was a success.

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Old 01-03-2013, 04:57 PM   #18
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I hope that is not the case. I just did a similar beer as the OP and my instructions from the LBS said to put grains in cold water using the full volume. Heat to 155 and steep for 30min.

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Old 01-03-2013, 05:10 PM   #19
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As for the steeping grains, it does look like the OP is steeping in the boil or if nothing else steeping in the full amount of water. Correct me if I am wrong but don't you need a smaller ratio of water to grains for steeping i.e. <1G of water to 1# of grain (Palmer) to reduce tannins and help with flavor?
Steeping in 6 gallons, out at 169. No squeezing.

Not sure how full volume steep could be bad, but interested to learn if true.

The hops are in for the boil. 1 bag at 60 min, another at 1 min.
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Old 01-03-2013, 07:34 PM   #20
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The autolysis boogieman is dead & gone. that was from the days of yeasts that weren't as good as now. Hell,even then the brewer's yeast I used to make sparkling wines were pretty good if treated properly.
This, my cider sat on Montrachet wine yeast for 5 months in the primary, never touched, never moved until kegging...and its amazing.
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