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Old 01-14-2010, 07:07 PM   #1
sillyburt
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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'?



 
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Old 01-14-2010, 07:09 PM   #2
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You could have pulled it out... or you could have added a little cold water to your pot to bring down the temperature.


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Old 01-14-2010, 07:12 PM   #3
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when you are about 10-20 degrees close to your steeping temp, lower the heat on the burner...and pay better attention.
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Old 01-14-2010, 07:25 PM   #4
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You could switch to all-grain...no more steeping!!!

But really, cut the heat like Revvy says about 10 degrees before it hits desired temp. It will continue to go up a little.

 
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Old 01-14-2010, 08:12 PM   #5
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Sometimes when I steep, I take the pot off heat entirely and wrap it up in old blankets or a comforter. Helps retain the temp range for about 30 minutes or so. If you end up dropping too low, just put it back on the heat to raise it to the desired range.
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Old 01-14-2010, 08:30 PM   #6
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First, I doubt you'll have a problem. Extracting tannins takes a while. Second, if you do have a tannin problem, gelatin can be used to remove it. Gelatin also clears the beer.
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Old 01-15-2010, 03:47 PM   #7
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Quote:
Originally Posted by TheMan View Post
You could switch to all-grain...no more steeping!!!
HA nice, it's been in the back of my mind. I'm looking to get sanitation and te chnique down before venturing further

thanks for all the advice

 
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Old 01-15-2010, 04:22 PM   #8
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Quote:
Originally Posted by sillyburt View Post
HA nice, it's been in the back of my mind. I'm looking to get sanitation and te chnique down before venturing further

thanks for all the advice
Good answer!!!

I've noticed that a lot of newer homebrewer's see All-Grain as the holy mecca of beer perfection, like the minute they put the braid on their cooler and fire up the propane, their beer is "magically" going to be perfect.

To be honest, if their process sucked as an extract brewer...adding more variables to the mix, as comes with brewing all grain, is just going to increase the potential suckiness....Not make their poorly made beer magically better.

Glad to see you want to perfect the basics first.

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Old 01-15-2010, 04:32 PM   #9
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maintaining steep temp is not important. heat the water up to about 170 then take it off the heat and steep with the lid on the pot.


 
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Old 01-16-2010, 06:18 AM   #10
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Quote:
Originally Posted by Revvy View Post
Good answer!!!

To be honest, if their process sucked as an extract brewer...adding more variables to the mix, as comes with brewing all grain, is just going to increase the potential suckiness....Not make their poorly made beer magically better.

I like that answer.. I always enjoy your posts Revvy..


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