Fighting_sin
Active Member
I have brewed all of my batches (appx. 30 extract) based recipes from beginner section of The Complete Joy of Homebrewing. These recipes instruct you to bring your specialty grains to a boild and immediatley remove from the heat and sparge. From what I have recently read, this adversely affects the beer. How much so?
I have brewed my last two batches using partial grain techniques (learned from Deathbrewers partial grain tutorial thread) and will never go back to all extract recipes. I have yet to taste these partial grain recipes. However, the extract recipes I am enjoying now, and have enjoyed, included bringing the grains to a boil. These brews always have that "homebrew," astringent, yeasty taste. Even when I am not impatient and wait 3 weeks in the carboy and 3-4 weeks in the bottle, I have this off flavor problem. Is the most probable cause from boiling the grains?
I have brewed my last two batches using partial grain techniques (learned from Deathbrewers partial grain tutorial thread) and will never go back to all extract recipes. I have yet to taste these partial grain recipes. However, the extract recipes I am enjoying now, and have enjoyed, included bringing the grains to a boil. These brews always have that "homebrew," astringent, yeasty taste. Even when I am not impatient and wait 3 weeks in the carboy and 3-4 weeks in the bottle, I have this off flavor problem. Is the most probable cause from boiling the grains?