sillyburt
Well-Known Member
anyone know of anyway to counter steeping too hot?
speacialty grains were:
--0.75 lbs Gambrinus Honey Malt
--0.25 lbs Dingemans Biscuit
I just did an extract batch a few nights ago (Cream Ale) and while for the first 10 minutes I was within range (160-150'). I turned my back working on some siphon tubing and turned back to the stove to find the temp shooting up and the water turning to a boil (approx 190'+ from my quick glance). I took the pot off the burner and let it cool down. it cooled quick, about 1 min FWIR.
I put the pot back on and kept the temp below 170' for the remander of the steep.
should I have just pulled the steeping bag right then andd there?
is there anything I could have done before fermenting to counter act the tannins that might be present OR anything I can do now?
or is it a case of 'it is what it is'?
speacialty grains were:
--0.75 lbs Gambrinus Honey Malt
--0.25 lbs Dingemans Biscuit
I just did an extract batch a few nights ago (Cream Ale) and while for the first 10 minutes I was within range (160-150'). I turned my back working on some siphon tubing and turned back to the stove to find the temp shooting up and the water turning to a boil (approx 190'+ from my quick glance). I took the pot off the burner and let it cool down. it cooled quick, about 1 min FWIR.
I put the pot back on and kept the temp below 170' for the remander of the steep.
should I have just pulled the steeping bag right then andd there?
is there anything I could have done before fermenting to counter act the tannins that might be present OR anything I can do now?
or is it a case of 'it is what it is'?