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Old 03-21-2013, 07:46 PM   #1491
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Originally Posted by TBaGZ View Post
Does anyone steep their specialty grains separately at the end of the mash instead of mashing them with your base malt?
Any particular reason? Some people add dark grains to the end of their mash/sparge if they want color but not as much flavor, and I suppose it's possible to do a partigyle with BIAB (remove bag, don't squeeze, add grains, dunk sparge/soak as "second runnings"), but otherwise I don't see why you would need to.
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Old 03-21-2013, 08:06 PM   #1492
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http://www.homebrewtalk.com/f36/anyo...rsmith-332735/

Some people in my HBC were discussing it, and I had started listening to this podcast with Gordon Strong where he talks about steeping. Thought I would see if any BIAB guys did it, and what they thought of it.
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Old 03-22-2013, 01:39 AM   #1493
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Originally Posted by TBaGZ View Post
http://www.homebrewtalk.com/f36/anyo...rsmith-332735/

Some people in my HBC were discussing it, and I had started listening to this podcast with Gordon Strong where he talks about steeping. Thought I would see if any BIAB guys did it, and what they thought of it.
Couldn't hurt. Would work perfect if you wanted a little extra darkness on an amber or brown. I'd do it next but plan on doing something a little lighter
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Old 03-22-2013, 02:11 AM   #1494
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Yeah, my next batch is a pale too.
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Old 03-22-2013, 03:05 PM   #1495
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Quote:
Originally Posted by TBaGZ View Post
http://www.homebrewtalk.com/f36/anyo...rsmith-332735/

Some people in my HBC were discussing it, and I had started listening to this podcast with Gordon Strong where he talks about steeping. Thought I would see if any BIAB guys did it, and what they thought of it.
I have heard about (probably on Basic Brewing's podcast) people not putting the darker specialty grains in the mash because they affect pH ... which meant they needed to add stuff to adjust the mash pH and they didn't want to add the extra stuff to their beer.

I haven't experimented with this personally. (I don't make a lot of dark beers right now.)

 
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Old 03-22-2013, 07:50 PM   #1496
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I have heard about (probably on Basic Brewing's podcast) people not putting the darker specialty grains in the mash because they affect pH ... which meant they needed to add stuff to adjust the mash pH and they didn't want to add the extra stuff to their beer.

I haven't experimented with this personally. (I don't make a lot of dark beers right now.)
+1 on that. I heard Mike "Tasty" McDole discuss this on the Sunday Session. Basically the additional kilning used to darken the grain results in the grain providing few if any fermentables. Added to the fact that heating this dark grains messes with the pH were the reasons that Tasty stated he simply cold steeps his dark grains and then adds in "the tea" after the mash.

Chris

 
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Old 03-22-2013, 10:47 PM   #1497
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He does it cold, huh? Just room temp water?
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Old 03-22-2013, 11:37 PM   #1498
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Just did my first all grain batch.

Got some 5 gal paint strainer bags from lowes (like everyone seems to) and brewed an English mild. Hit 72% efficiency! Not bad for a first time. Especially since I fscked up my temperatures!
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Old 03-23-2013, 02:11 AM   #1499
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Quote:
Originally Posted by TBaGZ
He does it cold, huh? Just room temp water?
That is what he said. I have not done it myself as I have note done a dark beer.
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Old 03-23-2013, 03:08 PM   #1500
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Quote:
Originally Posted by ChrisL_

+1 on that. I heard Mike "Tasty" McDole discuss this on the Sunday Session. Basically the additional kilning used to darken the grain results in the grain providing few if any fermentables. Added to the fact that heating this dark grains messes with the pH were the reasons that Tasty stated he simply cold steeps his dark grains and then adds in "the tea" after the mash.

Chris
Exactly. Really dark, roasted grains are lowering (acidification) mash pH. For some people (with more alkaline water) it's really good . No need to use crazy additions of various salts or acids just to place your mash in desired pH range-of course when brewing dark beers
Also Jamil was mentioning that sometimes he's pulverizing dark/black malts (in coffie grinder, magic bullet etc), just to add it to the mash, before sparging.

 
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