Steeping temp

[r_marczak_83]

I am working on a Brewers best ipa and my steeping temp got to 180 for about 7-10 minutes. Is this a big deal since it went over the advertised 165?


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[chawn]

I did that on my first brew and the beer tasted great. Since you can't reverse time, I wouldn't worry about it.

 

[r_marczak_83]

Thanks for the input


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[kh54s10]

You will probably get some advise that you will have extracted tannins from the grain. I have read that you need both hot temperatures and a PH level that you are unlikely to reach to extract the tannins.

I doubt it created much of a problem, if any.

 

[rooster_442]

I did that on a oatmeal stout and it was amazing beer. Like stated above you also need a pH level that is unlikely to reach. I wouldn't worry about it. It will turn out good.

 

[Strut]

Curious, what is the pH level that would cause problems in this situation?

 

[chawn]

Curious, what is the pH level that would cause problems in this situation?

You want your pH level to be 5.2 when you are mashing your grain. It not really a concern for steeping.

 

[OleGoatBrewing]

It will be fine! Enjoy!

 

[Hello]

I agree, you'll be very okay.

 

[RM-MN]

Curious, what is the pH level that would cause problems in this situation?

What I've read is that the pH has to go over 6.0 to extract tannins and that you also have to have temperatures over 170 at the same time.

 

[unionrdr]

That's the long & short of it. Since I also do PM, I'm in the habit of keeping steep temps to no higher than 156F or so myself for 30 minutes. Then dunk sparge as usual for 10 minutes. My reason being to get to boil volume with wort, rather than merely just adding water. My OG's are higher as a result.

 

[r_marczak_83]

My OG was less than what I wanted to start with. It called for 1.061-1.065. I was at 1.052. Dont know if this had anything to do with it or if I maybe added too much water in the end.