Home Brew Forums > Home Brewing Beer > Extract Brewing > Not that dark is bad or anything...
Reply
 
Thread Tools
Old 02-07-2013, 05:55 PM   #11
half_whit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: York, Pennsylvania
Posts: 408
Liked 121 Times on 80 Posts
Likes Given: 88

Default

ohcrap- I steep my specialty grains, gradually raising the temperature to just under 170. I turn off the burner, stir in my extract, and then turn the burner back on. As I bring the wort to a boil, I start my hop schedule.


__________________
Planning: Heady Topper Clone,
Primary: Nutella Stout
Secondary 1:
Secondary 2:
Bottled:
Kegged:
half_whit is offline
 
Reply With Quote
Old 02-07-2013, 06:02 PM   #12
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,065
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

I don't like to go above 160-165F for steeping temps. I try to stay under where the tannins get leached out of the grain hulls. so they say anyway.


__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is online now
 
Reply With Quote
Old 02-07-2013, 06:17 PM   #13
BGBC
HBT_SUPPORTER.png
Feedback Score: 6 reviews
 
BGBC's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Jersey City, NJ
Posts: 3,458
Liked 923 Times on 638 Posts
Likes Given: 785

Default

Quote:
Originally Posted by half_whit
ohcrap- I steep my specialty grains, gradually raising the temperature to just under 170. I turn off the burner, stir in my extract, and then turn the burner back on. As I bring the wort to a boil, I start my hop schedule.
Got it. You're adding your extract at the beginning of the boil basically. Flame out usually refers to the end of the boil.

Follow what unionrdr said above (adding extract at end of boil, after all hop additions) and it should help make lighter beer.
__________________
Bottled/Drinking: Apfelwein, Barleywine, Vanilla Rhubarb Mead, Sour Blackberry Cider, Evolution of Funk (Vol's 1-3), Snow Melt Single, Bench Time Mild, Long Story Short...Quad, BRB Melomel, Fluffy Pantaloons (100% Wheat), Funky Pantaloons (100% Brett), Funky Jersey Weisse, Petite Farmhouse (TYB)
Primary/Secondary: Evolution of Funk (Brett Saison solera), Riviere Rouge Flanders Red, Wild Cider, Frankencyser, Fuzzy Math (golden sour w/ peaches), Lion Cut Kriek
BGBC is offline
 
Reply With Quote
Old 02-07-2013, 06:56 PM   #14
half_whit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: York, Pennsylvania
Posts: 408
Liked 121 Times on 80 Posts
Likes Given: 88

Default

Quote:
Originally Posted by unionrdr View Post
I don't like to go above 160-165F for steeping temps. I try to stay under where the tannins get leached out of the grain hulls. so they say anyway.
I used to be terrified of getting too close to 170. The guy that owns the brewshop chain around here kinda calmed me down about it. He said yeah, don't go over...but if you do, drop the temperature and don't worry about it. It takes a little time for the tannin to become an issue anyways. He actually told me to bring it all the way to 170 but I'm still not completely sold on that idea.
__________________
Planning: Heady Topper Clone,
Primary: Nutella Stout
Secondary 1:
Secondary 2:
Bottled:
Kegged:
half_whit is offline
 
Reply With Quote
Old 02-07-2013, 09:43 PM   #15
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,065
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

Quote:
Originally Posted by half_whit View Post
I used to be terrified of getting too close to 170. The guy that owns the brewshop chain around here kinda calmed me down about it. He said yeah, don't go over...but if you do, drop the temperature and don't worry about it. It takes a little time for the tannin to become an issue anyways. He actually told me to bring it all the way to 170 but I'm still not completely sold on that idea.
Yeah,I'm hip to the scene. But it still makes the ol' spidey sense tingle,ya know?! As long as you adjust the temp right quick,it shouldn't be a problem. Mashing is kinda like slow mo. Leave it at the wrong temp long enough,you're fooked. But adjust quickly & all seems to go pretty well,ime.
__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is online now
 
Reply With Quote
Old 02-07-2013, 11:19 PM   #16
half_whit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: York, Pennsylvania
Posts: 408
Liked 121 Times on 80 Posts
Likes Given: 88

Default

I'm hoping to move to partial mash soon. I'm probably going to be a nervous wreck until I get used to keeping the temperature steady! Any advice there?
__________________
Planning: Heady Topper Clone,
Primary: Nutella Stout
Secondary 1:
Secondary 2:
Bottled:
Kegged:
half_whit is offline
 
Reply With Quote
Old 02-08-2013, 09:15 PM   #17
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 35,065
Liked 3015 Times on 2601 Posts
Likes Given: 2134

Default

I'm still working on steady mash temps. I wanna get a couple of beach towels (homer would be perfect!) to wrap around the mash in the BK while it's mashing. I'm thinking of trying my winter huntin coat around it tomorrow & see how ell that works with my floating thermometer in it.


__________________
My sci-fi & home brewing books on amazon-kindle now! New additions coming!
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - The Dark Monk (Beligian Dark Strong) justinrcasey Belgian Strong Ale 1 07-16-2014 04:48 PM
Imperial Stout - how dark is too dark? permo Recipes/Ingredients 10 09-07-2011 05:41 PM
making mead with dark honey...dark like molasses wworker Mead Forum 12 06-04-2010 04:34 PM
Dark Knight - Dark Lord Clone stoneman Recipes/Ingredients 16 04-23-2010 05:48 PM
Dark Dark Stout water? dstar26t General Techniques 9 05-22-2009 02:58 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS