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Old 06-11-2012, 05:02 PM   #11
decibelz
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Kinda see I was wanting to try steeping the grains like sun tea . I thought It would give it different. Characteristics to the flavor . Am i right since it would take a few days to steep . I was going to try it this weekend. Cause here in NJ its going to be like 90 all weekend

 
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Old 06-11-2012, 05:04 PM   #12
kpr121
 
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I think you will be surprised at what would be growing in your 'grain tea' after a couple days in the sun....

 
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Old 06-11-2012, 05:06 PM   #13
decibelz
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kinnelon, nj
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Well it would be sealed. Plus I was going to boil the water first before I added anything to it. To kill any bacteria.

 
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Old 06-11-2012, 05:07 PM   #14
leolee86
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To my knowledge that's a way to start a sasion...having the sweet wort and grains be in contact with the elements would either cause a wild fermentation or a sour wort beer.

 
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Old 06-11-2012, 05:08 PM   #15
tre9er
 
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Grain goes funky REALLY quick. Leave some spent grain out for 24 hours sometime in a "sealed" container...yuck. Smells like rotten milk.

I wouldn't try it, but if you do, do it with very little and see what happens.
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Old 06-11-2012, 05:08 PM   #16
decibelz
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What's a session?

 
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Old 06-11-2012, 05:09 PM   #17
leolee86
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Even with a sealed container..having wet grain in a Luke warm bucket for a cooked days will allow the grain to mold. That's why they dry grain after malting

 
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Old 06-11-2012, 05:09 PM   #18
boscobeans
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Quote:
Originally Posted by decibelz View Post
Well it would be sealed. Plus I was going to boil the water first before I added anything to it. To kill any bacteria.
Those grains are not sterile and could contain any number of bacteria.

 
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Old 06-11-2012, 05:10 PM   #19
leolee86
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Quote:
Originally Posted by decibelz
What's a session?
I ment saison..my phones autocorret likes to change brew terms

 
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Old 06-11-2012, 05:10 PM   #20
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That's saison,a Belgian farmhouse ale. They like fermenting at higher temps than normal.
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