Difference between revisions of "Can I boil my grains"

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(New page: Category:Troubleshooting *You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality ...)
 
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*You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoided.
 
*You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoided.
 
*Steep the grains in a muslin bag or piece of cheesecloth at 150-170ºF (66-77ºC) for half an hour, then remove them, giving the bag a gentle squeezing to remove some of the absorbed water.  Again, too vigorous a squeezing will put tannins into the beer.
 
*Steep the grains in a muslin bag or piece of cheesecloth at 150-170ºF (66-77ºC) for half an hour, then remove them, giving the bag a gentle squeezing to remove some of the absorbed water.  Again, too vigorous a squeezing will put tannins into the beer.

Revision as of 10:00, 1 April 2007

  • You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoided.
  • Steep the grains in a muslin bag or piece of cheesecloth at 150-170ºF (66-77ºC) for half an hour, then remove them, giving the bag a gentle squeezing to remove some of the absorbed water. Again, too vigorous a squeezing will put tannins into the beer.
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