"Cooked" as in something that would be good to eat? I steamed for 65 minutes and it was still far chewier than I would want to have for dinner. it did lose the crunch, though.
Following the method detailed on the Taylor-Made AK site. It says to steam the rice for 45 minutes -- at my altitude that results in a firm, almost crunchy texture. Wondering how long to steam the rice --- can anyone describe the texture of the rice when it is ready to pull out of the steamer...
On 12/18/2010 I brewed Strict Obervance Tripel from "Brewing Classic Styles". If I had looked the forum beforehand I might have tried a different recipe -- looks like a lot of others have had trouble with it. The pitching temp recommended in the recipe seems awfully low.
My OG was 1.100, a...
Full-boil. Made a 1L starter using 2 vials of WLP001 and nutrient. Aerated wort with pure O2 for 50 seconds. Pitched and fermented at 67 degrees, brought temperature up to 70 gradually over 2 weeks. Temp control was perfect.
Recipe: "Hop Hammer" from Brewing Classic Styles.
Light LME: 10.9...
OG 1.050
FG 1.014
2 weeks in primary (67 degrees)
1 week in secondary (67 degrees)
2 weeks in bottle (55 degrees)
No carbonation, and slight sweet taste is now present (which I presume is unfermented bottling sugar). There is yeast on the bottom of each bottle.
Questions:
1. Did...