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Old 04-11-2013, 11:18 PM   #11
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I would steep for however long it recommended (15-30 minutes), remove from heat & add LME + DME, turn heat back on and boil for 60 minutes with the hop additions as directed, cool then pitch. I'm not sure what those threads say because I haven't had a chance to read em, but I definitely will later tonight because it seems to be related.
I wouldn't do that.

I'd steep, and the bring to a boil and add about a pound of extract for every gallon of water in the boil. Continue with the boil, adding hops when directed, and then add the rest of the extract at flame out. This would make a huge difference in the flavor and color of the beer (less maillard reactions) and a better beer all around.


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Old 04-11-2013, 11:32 PM   #12
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I've heard that suggestion before, but since it was my first 5 gal batch I wanted to follow directions haha. So if I'm boiling 4.5 gals (counting boil-off) add about 4# extract at the beginning of boil and then the remaining 2# at flame out? I'll have to try that next time as well. Is either LME or DME more critical to add at a certain time or can I swap them depending on how it measures out.


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Old 04-11-2013, 11:36 PM   #13
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The kit directions are excellent at getting a fire started. Just ignore everything they say, roll it up real tight, but them under your firewood and light it.
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Old 04-11-2013, 11:45 PM   #14
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I experienced a twangy after taste in my first extract kit hefeweizen. It was a bite that finished a little sour on the back of the tongue. Kinda reminded me of...an orange peel? It just had a slight chemical taste to it and I never could figure it out.

I was told it came from pitching my yeast at almost 85 degrees. I also fermented at 68-70 degrees for 13 days. The banana smell shines through but not so much the flavor. I've noticed that almost 4 weeks in the bottle did help mellow the tang a bit, but it's still pronounced enough to notice.

It's drinkable but it has a sour/tart finish. I'd hesitate to use the word bitter.

FYI: Here's the kit I used.
http://www.americanbrewmaster.com/Am...ic-Hefeweissen
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Old 04-12-2013, 01:02 AM   #15
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Hmm, my thermometer only goes down to 100 degrees F so I just guess when it's dropped below 80. I might also be pitching at too high of temps.

Anyone else experience similar results from warm pitch temps? If I had to guess I'd say it was 85 when I pitched.
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Old 04-12-2013, 01:03 AM   #16
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Quote:
Originally Posted by BlackGoat
The kit directions are excellent at getting a fire started. Just ignore everything they say, roll it up real tight, but them under your firewood and light it.
Hmm what's a good standard to go by when brewing extract kits then? Is there a sticky here? Unfortunately I can't view stickies on my phone
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Old 04-12-2013, 01:05 AM   #17
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Hmm, my thermometer only goes down to 100 degrees F so I just guess when it's dropped below 80. I might also be pitching at too high of temps.

Anyone else experience similar results from warm pitch temps? If I had to guess I'd say it was 85 when I pitched.
Yes, that's way too warm. I'd suggest getting good thermometer and pitching the yeast at 65 degrees (or lower) for better results.
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Old 04-12-2013, 02:12 AM   #18
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What are the concequences of pitching into hot wert besides the obvious killing the yeast? Could this be the cause of the of flavors I'm describing?
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Old 04-12-2013, 02:50 AM   #19
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What are the concequences of pitching into hot wert besides the obvious killing the yeast? Could this be the cause of the of flavors I'm describing?
Pitching at too high a temp means that the "wrong" kind of alcohol is being produced. I haven't done this yet, but summer is coming ....
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Old 04-12-2013, 03:26 AM   #20
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I pitched my first 2 batches at 80-82f and both had sharp tastes. 3rd beer I got better control of temps and it was better but still off. I found out my water has chloramine and 4th batch I used campden, pitched at 65 and used a swamp cooler to keep fermentor temps between 62-65. It and all following batches have been great.


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