thx997303

Recipes 

__________________
Primary 1: Nut Brown Ale
Primary 2: Irish Red
Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

Reno_eNVy

Recipes 

But you mentioned needing to steep the crystal at 154 for 60 minutes. How were you doing that before without the cooler?

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

thx997303

Recipes 

Well, that was what I assumed you would need to do, based on what you've written in this recipe. And I haven't been doing that, this will only be my 5th brew.

How would you go about using the crystal in the extract version without steeping?

__________________
Primary 1: Nut Brown Ale
Primary 2: Irish Red
Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

Reno_eNVy

Recipes 

If you're not mashing then the only other way you can get the sugar out of the crystal is to steep it.

I'm sorry if my answers aren't helping, I'm not exactly sure on what you're asking. Are you confusing steeping with BIAB (brew in a bag) mashing?

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

thx997303

Recipes 

I'm sure my noobishness is what is causing the confusion.

So, let's assume I know nothing at all (not far from the truth.)

I am brewing the extract version of this recipe.

How do you steep the crystal?

__________________
Primary 1: Nut Brown Ale
Primary 2: Irish Red
Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

Reno_eNVy

Recipes 

To steep the crystal simply take the amount of water you intend to boil and keep it ~120-150... it's not terribly vital that you keep it constant. Add the crystal in a muslin or grain bag and let it steep for 30 minutes or so, every now and then giving it a dunk and a jiggle.... like a big cup of tea.

After 30 minutes or so, pick the bag out and let it drain either by hanging it or letting it rest on a strainer over the pot. Don't squeeze it as you can release harsh tannins (highly debated.) At this point you boil as normal (add your hops, extract, etc)

Hope that helps. Don't be afraid to ask more questions.

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

captainoverspray

Recipes 

brewed this one up today. Kind of bastardized it with orange peel, coriander, and Weihenstephan Weizen 3068 yeast. Also my eff dropped to an all time low on this to 59.3% according to beersmith. I think I need to get my own mill and crush my own grains. LHBS has two mills and the one I used for this also netted me a lower eff on my other beer I ran through the same day as usual.

I might have run into a problem with using torrified wheat instead of the white wheat. either way it smells like a blue moon when I put it to bed tonight with a healthy starter.

captainoverspray

Recipes 

just looked back and looks like last brew was a Surley bender clone and it was also in the 60% brew house eff range. my pale ale before these two was 70%.

Reno_eNVy

Recipes 

Well I think using torrified wheat was your issue. The wheat malt has mash enzymes while torrified does not.

But I'm sure it'll still be tasty. The yeast was a good choice.

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

thx997303

Recipes 

How much corriander did you use in your recipe overspray?

__________________
Primary 1: Nut Brown Ale
Primary 2: Irish Red
Primary 3: Apfelwein
Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.