MattHollingsworth
Well-Known Member
Hey guys.
I haven't brewed extract in about 15 years. Recently, here where I live, I saw a brewer making an extract batch and he was boiling his steeping grains. And another friend in the States just started and did his first batch. He bought some simplified book about brewing in apartments, I don't know which one. And he boiled his steeping grains for 30 minutes.
From what I remember, steeping grains are best kept under 170 or so, so as to not extract too many tannins.
Has this standard, basic extract brewing knowledge changed in the last 15 years? Or is it the same as it was: avoid boiling steeping grains.
I want to point my friend in the correct direction, but my extract brewing knowledge is totally out of date, so figured I'd check in with you guys.
Any insight is appreciated.
I haven't brewed extract in about 15 years. Recently, here where I live, I saw a brewer making an extract batch and he was boiling his steeping grains. And another friend in the States just started and did his first batch. He bought some simplified book about brewing in apartments, I don't know which one. And he boiled his steeping grains for 30 minutes.
From what I remember, steeping grains are best kept under 170 or so, so as to not extract too many tannins.
Has this standard, basic extract brewing knowledge changed in the last 15 years? Or is it the same as it was: avoid boiling steeping grains.
I want to point my friend in the correct direction, but my extract brewing knowledge is totally out of date, so figured I'd check in with you guys.
Any insight is appreciated.