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Old 06-11-2012, 05:17 PM   #21
Boerderij_Kabouter
 
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This thread is terrifying.

Grains contain very healthy and large colonies of bacteria. Typically, the bacterium will produce lactic acid in large quanities. This can be a good thing for some styles such as Berliner Weiss, but for most beers it is a very bad thing. Also, a few days would bring the fermentation far beyond anything palatable and would allow other bacteria to multiple to a point of spoilage. A few days in luke warm water and that grain slop will be difficult to distinguish from raw sewage. The smell will put you on your ass.

Ice or cold brewed is marketing.

Also, beer should really be boiled hard for at least 15 minutes to help sanitize both the vessel you are brewing in, the wort itself, and to break down and precipitate various compounds in the wort.

Not to be mean, but do some reading before you start brewing anything. Or maybe apfelhoochenwein is more up your ally...

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Old 06-11-2012, 05:21 PM   #22
ReverseApacheMaster
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If you don't convert the starches to sugar you won't have anything to ferment into alcohol. You're just going to have bacterial funk.

What are you trying to do, exactly?? You mention trying to get a different flavor out of it but you really won't. At best you'll have grain flavored water, and the only way to keep it from getting nasty is to cold steep it in your fridge and even then you'll only have days before it goes bad.

 
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Old 06-11-2012, 08:02 PM   #23
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Tip: brew one successful batch following boring norms then get creative. Compare results.
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Old 06-11-2012, 08:03 PM   #24
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Repeat.
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Old 06-11-2012, 08:12 PM   #25
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Yup, stick to the basics before re-inventing the wheel (into a square).
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Old 06-11-2012, 09:46 PM   #26
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I didn't read this thread:

http://www.homebrewtalk.com/f39/stee...un-tea-334622/

But I'm guessing you got similar response there as you did here?

FWIW, ignoring everything else, since the answers here have already covered them, the answer to your question is this:

To convert the sugars and starches in grain into a form thats readily fermentable by the yeast. All your "cold brewed" beers still mash the grain in this temperature range, and they all still boil the wort. They also add a step to pasteurize where after fermentation they reheat the beer to kill off any nasties so it will last longer on the shelf at your local market before you buy it.
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Old 06-11-2012, 10:04 PM   #27
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Quote:
Originally Posted by jbaysurfer View Post
I didn't read this thread:

http://www.homebrewtalk.com/f39/stee...un-tea-334622/

But I'm guessing you got similar response there as you did here?
Oh, that's classic.... sub'd.
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Old 06-12-2012, 02:55 AM   #28
decibelz
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Oh I'm not new at this I just was curious on if that would work that's all. So far everyone loves what I've created . And reading up on brewing... Well what are we doing right now lol if this site wasn't a learning tool and a place where people can bounce things off each other then what's the point of this site then anyways??? Right???

 
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Old 06-12-2012, 03:02 AM   #29
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Quote:
Originally Posted by decibelz View Post
Well I was even thinking of using a black barrel that would attract heat . I was going to just add some water with a thermometer inside to see the temperature over a really hot weekend . Just to see how hot it gets first
Your answer is "not hot enough".
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Old 06-12-2012, 03:03 AM   #30
decibelz
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I love how your all so rude. Like come on give me a break for being opened minded . I'm not new at this it was just curiosity . I've brewed some sick high gravity ales and not once have I had a compliant on any of them and its a wide spread of ages that have tried them so please don't Hodge. Especially when you don't even know me or gave tried any of my brews . .... This is just sad

 
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