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Old 10-01-2010, 02:51 AM   #11
Sep 2008
Finger Lakes
Posts: 752
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+1 with Yoop...but I leave 165 as my limit
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

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Old 10-01-2010, 10:26 PM   #12
Jun 2009
Castle Rock, Colorado
Posts: 145
Liked 29 Times on 22 Posts

My LHBS recommends heating water to 160, putting the grains in and leaving for 1 hour. Charlie Papazian recommends a similar approach but only 30 min steeping. Whatever works...

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Old 10-01-2010, 11:13 PM   #13
Sep 2009
Owosso MI
Posts: 154
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The way I was taught was 155-165 degrees for 30 minutes. And my extract batches never have had an astringent taste.
Also I found out by experimenting through several batches that my 12 cup coffee maker (used exclusively for hot water) heats my water to 165 degrees. So during the steep I make another pot of water and sparge my grain bag through a colander.
That's 1.5 gallons if anyone's counting
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Old 10-01-2010, 11:32 PM   #14
Marko73's Avatar
Oct 2007
Clayton, North Carolina
Posts: 617
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I also found it strange in that article that he added the malt extract before the water came to a boil. I was always under the impression that you let your water come to a full boil before adding the extract.
"It is sheer folly to be taken by the hand and led down the path of better brewing by someone who says that they know it all. No, it is your experience that counts most. It is your experience that will always lead you to more questions."

~Charlie Papazian

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