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Old 01-18-2011, 04:12 AM   #11
Yooper
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Quote:
Originally Posted by aidan View Post
no, I specified uncrushed so they would keep longer
Uncrushed grains do keep longer- much longer. But they have to be crushed when you use them.

Using uncrushed grains would be like using a tea bag still wrapped in the cellophone, if I may give a (not great) analogy. The grains' husks have to be broken to give the good stuff out of them.
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Old 01-18-2011, 04:16 AM   #12
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secondary it with your favorite fruit, like raspberry or blueberry, and throw in a campden tablet after a week as a suggestion (ONLY if you keg). not sure how it'll turn out
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Old 01-18-2011, 04:20 AM   #13
aidan
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Quote:
Originally Posted by Yooper View Post
Uncrushed grains do keep longer- much longer. But they have to be crushed when you use them.

Using uncrushed grains would be like using a tea bag still wrapped in the cellophone, if I may give a (not great) analogy. The grains' husks have to be broken to give the good stuff out of them.
Yep, I knew I was supposed to crush them, just forgot to write it in my step by step instructions that I had prepared in advance and then didn't think of it once I got busy with the brewing process. Oh well, a lesson learned and hopefully the beer will still be good.

The steeping water did get pretty dark so I would guess I got a lot more than 10% extraction of them but maybe not...
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Old 01-20-2011, 04:12 PM   #14
Kbho68
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I bought and crushed some grain last week. I wasn't able to brew, and the grain may sit for about 10-12 days. Will that grain be ok, or should I go get some more?

 
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Old 01-20-2011, 07:31 PM   #15
andrew300
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Quote:
Originally Posted by Kbho68 View Post
I bought and crushed some grain last week. I wasn't able to brew, and the grain may sit for about 10-12 days. Will that grain be ok, or should I go get some more?
It will be fine. Crushed grains last for a few weeks.

 
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Old 01-20-2011, 07:45 PM   #16
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If you have more grain or could get it in a reasonable time you could always steep more in ~1/2 gal, boil, cool and add it in...

 
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