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Old 12-29-2011, 08:51 PM   #31
thx997303
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Nov 2011
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I'm not sure that I have that ability yet. Just bought a cube cooler for the purpose, but haven't tested it yet, no thermometer either.

In the extract version, what do you do with the crystal? I had assumed you would steep it, as I said above.

And as far as partial mash, I would, but I have the extract ingredients on hand already.
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Old 12-29-2011, 10:40 PM   #32
Reno_eNVy
 
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Quote:
Originally Posted by thx997303 View Post
I'm not sure that I have that ability yet.
But you mentioned needing to steep the crystal at 154 for 60 minutes. How were you doing that before without the cooler?
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Old 12-30-2011, 12:33 AM   #33
thx997303
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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?
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Old 12-30-2011, 12:39 AM   #34
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Quote:
Originally Posted by thx997303 View Post
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?
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?
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Old 12-30-2011, 01:31 AM   #35
thx997303
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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?
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Bottled: . Simple Wheat. Apfelwein. Belgian White. More Apfelwein. Nut brown ale, Black Porter. Russian Imperial Stout.

 
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Old 12-30-2011, 06:19 AM   #36
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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.
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Old 01-05-2012, 02:25 AM   #37
captainoverspray
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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.

 
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Old 01-05-2012, 03:57 AM   #38
captainoverspray
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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%.

 
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Old 01-05-2012, 05:05 AM   #39
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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.
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Primary: air and sadness =(

Kegged: air and sadness =(

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


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Old 01-06-2012, 08:31 PM   #40
thx997303
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How much corriander did you use in your recipe overspray?
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