Beer_Guy
Well-Known Member
I know most of you came in here to reassure me with RDWHAHB. Well, this brew may not be savable.
I did an extract brew and wanted to add a little steeping grain to improve mouth feel and body. It was my first attempt at steeping and I REALLY messed up, twice, I think. Being cheap, I wanted to get ALL I could out of the grains. I brought a small amount of water to a boil. I then added about half as much room temp water to the blender with the grains and pulsed it a few times. Then killed the heat and poured in the blender contents. The water temp was then right at 160*. The temp was good, right? After 30 minutes of stirring, I strained to remove the spent grains and continued as normal. This was on May 29th.
I bottled on June 20th and on July 9th it still had a green taste but was drinkable. After another week it is now so astringent that it is undrinkable.
I will of course follow normal steeping procedures in the future. Heat water to 155-160*, add pre-crushed grains, stir occasionally for 30 minutes and pour through filter to remove grains. (Or just use a grain bag.)
Is there anything I can do to recover this brew and remove the astringency? This was a 3 gallon batch so not much loss if I have to dump it.
I did an extract brew and wanted to add a little steeping grain to improve mouth feel and body. It was my first attempt at steeping and I REALLY messed up, twice, I think. Being cheap, I wanted to get ALL I could out of the grains. I brought a small amount of water to a boil. I then added about half as much room temp water to the blender with the grains and pulsed it a few times. Then killed the heat and poured in the blender contents. The water temp was then right at 160*. The temp was good, right? After 30 minutes of stirring, I strained to remove the spent grains and continued as normal. This was on May 29th.
I bottled on June 20th and on July 9th it still had a green taste but was drinkable. After another week it is now so astringent that it is undrinkable.
I will of course follow normal steeping procedures in the future. Heat water to 155-160*, add pre-crushed grains, stir occasionally for 30 minutes and pour through filter to remove grains. (Or just use a grain bag.)
Is there anything I can do to recover this brew and remove the astringency? This was a 3 gallon batch so not much loss if I have to dump it.