comer88888
Well-Known Member
So I am doing my first full boil and was wondering should I steep my grains in a different pot first? 2 gallons of water isnt very much water to steep in a 8 gallon pot. Thanks for the help.
I take a couple of gallons of water and heat to steeping temp. At the same time I am bringing my boil kettle up towards boiling, but not quite. After my steep in the smaller kettle I add it to the BK and bring it up to boiling. Saves a bit of time.I'm still newer to brewing, but from what I've read it is better to steep the grains in all 5 gallons if that is what size batch you are brewing. It's a bit harder to get the temp exactly where you want it to be, but the result will be better beer.
Here's another post on the topic...
https://www.homebrewtalk.com/f37/what-volume-water-temp-time-timing-steep-grains-51609/
No- that sounds exactly like something that I would do! It should work great.Is there anything wrong with doing what I did in my current batch.. unbottled yet. What I did what to bring 2.5 gals to steeping temp while bringing my BK up to a boil... but not yet boiling.. When I finished steeping my grains, I rinsed them in the BK which was being held at 155*.. then continued to bring the BK up to a boil.. I should be able to get the full richness out of the grains w/o changing volumes by rinsing.
Also, on a similar note.. Is there a reason to NOT steep, add to BK and then add the hops per instructions W/O adding the extract? IOW, add the extract at flameout and stir like crazy before starting up the chiller? I would think that would tend to keep the extract from changing color. Cuz the extract should already be ready to go straight out of the can/bag.
Am I missing something here?
Wouldn't that effect hop utilization? I'm sure it wouldn't be tough to adjust for the change, but I thought the sugars in boil effect the hops.Also, on a similar note.. Is there a reason to NOT steep, add to BK and then add the hops per instructions W/O adding the extract? IOW, add the extract at flameout and stir like crazy before starting up the chiller? I would think that would tend to keep the extract from changing color. Cuz the extract should already be ready to go straight out of the can/bag.
Am I missing something here?
It used to be the standard thinking, that wort gravity affects hops utilization. John Palmer stated this in his book. But in the last few years, he's come out and said he was wrong- that hops utilization is NOT dependent on wort gravity.Wouldn't that effect hop utilization? I'm sure it wouldn't be tough to adjust for the change, but I thought the sugars in boil effect the hops.
edit: I noticed NewSoCalBrewer's link discusses this but I haven't had a chance to read it in it's entirety yet.
That's pretty interesting. Years ago when I started doing full boils I'd just take recipe kits and boil 6+ gallons instead of 3. I noted that my beer had a bite to it that wasn't there when I made partial boils. After a few batches I decided that it had to be the hop utilization and I scaled them back. Seemed to work but I really was a novice so it could've been anything. I too add my extract late. I'm nit sure if beersmith accounts for that in the ibus or not.Yooper said:It used to be the standard thinking, that wort gravity affects hops utilization. John Palmer stated this in his book. But in the last few years, he's come out and said he was wrong- that hops utilization is NOT dependent on wort gravity.
I prefer adding the majority of the extract at the end of the boil. It gives a "less cooked extract" taste, more like a comparable AG beer, as well as a brighter flavor and less maillard reactions. Color is more favorable, also.