Can you do it this way? And if I did should I pre boil the water so it kills any bacteria? Cause I was thinking if trying this and when it came to the hops I would just dry hop any ideas or feed back would be cool on this one
steeping grains like sun tea?
- Thread starter decibelz
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bja
Well-Known Member
What kind of grains?
wilserbrewer
BIAB Expert Tailor
My guess would be that it will get funky sour growth of sorts, depending on how long you sun it for. Grain, plus moisture, plus warmth equals compost...stinky compost!
decibelz
Well-Known Member
Ahhh ok good thing I mentioned thus before trying it ya think I could try just extracted malts? Plus dme . Oh and I didn't puck any grains in particular I was just curious on a different form of steeping
What do you mean by this? Try extract with the sun tea method? I personally don't think using the sun is the best idea. I know that is really how beer was first discovered but to make good beer you need to get the water boiling.
Without doing any research or knowing anything about using the sun, all of this is my opinion
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decibelz
Well-Known Member
Well I was even thinking of using a black barrel that would attract heat . I was going to just add some water with a thermometer inside to see the temperature over a really hot weekend . Just to see how hot it gets first
What that refers to is a step in making lagers where the beer has to sit for a while just above freezing called lagering.
Ales don't require this step. And pasteurization happens at about 162F,if that's what you're asking.
Ales don't require this step. And pasteurization happens at about 162F,if that's what you're asking.
decibelz
Well-Known Member
Kinda see I was wanting to try steeping the grains like sun tea . I thought It would give it different. Characteristics to the flavor . Am i right since it would take a few days to steep . I was going to try it this weekend. Cause here in NJ its going to be like 90 all weekend
kpr121
Well-Known Member
I think you will be surprised at what would be growing in your 'grain tea' after a couple days in the sun....
tre9er
Well-Known Member
Grain goes funky REALLY quick. Leave some spent grain out for 24 hours sometime in a "sealed" container...yuck. Smells like rotten milk.
I wouldn't try it, but if you do, do it with very little and see what happens.
I wouldn't try it, but if you do, do it with very little and see what happens.
boscobeans
Well-Known Member
Those grains are not sterile and could contain any number of bacteria.
That's saison,a Belgian farmhouse ale. They like fermenting at higher temps than normal.
Boerderij_Kabouter
Well-Known Member
This thread is terrifying.
Grains contain very healthy and large colonies of bacteria. Typically, the bacterium will produce lactic acid in large quanities. This can be a good thing for some styles such as Berliner Weiss, but for most beers it is a very bad thing. Also, a few days would bring the fermentation far beyond anything palatable and would allow other bacteria to multiple to a point of spoilage. A few days in luke warm water and that grain slop will be difficult to distinguish from raw sewage. The smell will put you on your ass.
Ice or cold brewed is marketing.
Also, beer should really be boiled hard for at least 15 minutes to help sanitize both the vessel you are brewing in, the wort itself, and to break down and precipitate various compounds in the wort.
Not to be mean, but do some reading before you start brewing anything. Or maybe apfelhoochenwein is more up your ally...
Grains contain very healthy and large colonies of bacteria. Typically, the bacterium will produce lactic acid in large quanities. This can be a good thing for some styles such as Berliner Weiss, but for most beers it is a very bad thing. Also, a few days would bring the fermentation far beyond anything palatable and would allow other bacteria to multiple to a point of spoilage. A few days in luke warm water and that grain slop will be difficult to distinguish from raw sewage. The smell will put you on your ass.
Ice or cold brewed is marketing.
Also, beer should really be boiled hard for at least 15 minutes to help sanitize both the vessel you are brewing in, the wort itself, and to break down and precipitate various compounds in the wort.
Not to be mean, but do some reading before you start brewing anything. Or maybe apfelhoochenwein is more up your ally...
ReverseApacheMaster
Well-Known Member
If you don't convert the starches to sugar you won't have anything to ferment into alcohol. You're just going to have bacterial funk.
What are you trying to do, exactly?? You mention trying to get a different flavor out of it but you really won't. At best you'll have grain flavored water, and the only way to keep it from getting nasty is to cold steep it in your fridge and even then you'll only have days before it goes bad.
What are you trying to do, exactly?? You mention trying to get a different flavor out of it but you really won't. At best you'll have grain flavored water, and the only way to keep it from getting nasty is to cold steep it in your fridge and even then you'll only have days before it goes bad.
Tip: brew one successful batch following boring norms then get creative. Compare results.
Repeat.
GarageDweller
Well-Known Member
Yup, stick to the basics before re-inventing the wheel (into a square).
I didn't read this thread:
https://www.homebrewtalk.com/f39/steeping-grains-like-sun-tea-334622/
But I'm guessing you got similar response there as you did here?
FWIW, ignoring everything else, since the answers here have already covered them, the answer to your question is this:
To convert the sugars and starches in grain into a form thats readily fermentable by the yeast. All your "cold brewed" beers still mash the grain in this temperature range, and they all still boil the wort. They also add a step to pasteurize where after fermentation they reheat the beer to kill off any nasties so it will last longer on the shelf at your local market before you buy it.
https://www.homebrewtalk.com/f39/steeping-grains-like-sun-tea-334622/
But I'm guessing you got similar response there as you did here?
FWIW, ignoring everything else, since the answers here have already covered them, the answer to your question is this:
To convert the sugars and starches in grain into a form thats readily fermentable by the yeast. All your "cold brewed" beers still mash the grain in this temperature range, and they all still boil the wort. They also add a step to pasteurize where after fermentation they reheat the beer to kill off any nasties so it will last longer on the shelf at your local market before you buy it.
decibelz
Well-Known Member
Oh I'm not new at this I just was curious on if that would work that's all. So far everyone loves what I've created . And reading up on brewing... Well what are we doing right now lol if this site wasn't a learning tool and a place where people can bounce things off each other then what's the point of this site then anyways??? Right???
dwarven_stout
Well-Known Member
Your answer is "not hot enough".
decibelz
Well-Known Member
I love how your all so rude. Like come on give me a break for being opened minded . I'm not new at this it was just curiosity . I've brewed some sick high gravity ales and not once have I had a compliant on any of them and its a wide spread of ages that have tried them so please don't Hodge. Especially when you don't even know me or gave tried any of my brews . .... This is just sad
