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Old 10-14-2006, 07:18 PM   #11
I use secondaries. :p
Walker's Avatar
Sep 2005
Cary, NC
Posts: 10,987
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Originally Posted by Chairman Cheyco
Where have you heard that? Only specifically de-bittered roast malts such as carafa special have their husks removed. All the roasted malts I have ever used have all had their husks intact.
maybe it's just my LHBS, but their roasted grains all seem to be de-husked. (?)
Ground Fault Brewing Co.

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Old 10-14-2006, 07:20 PM   #12
Chairman Cheyco
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Dec 2005
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Could be, that seems a bit odd though. Are you sure you know what husks look like?

Once the wind has been broken, it cannot be fixed.

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Old 10-14-2006, 07:29 PM   #13
May 2006
Posts: 365
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Originally Posted by pariah
Steeping for all grains should be done at below 160 degrees, as higher than that will start to extract tannins from the husks. Tannins result in astringency. The only time you go higher than that with grains is during a mash out, which extract brewers don't need to worry about.

OK ...don't let me have to go searching It was here on these forums that I learned about the 150 to 170 range for steeping and it was 170 that was the limit before getting Tannins released. Then that is what led me to (again pointed there from these forums) to Palmer's instructions....150-170 degrees. Now you are saying 160?


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