Re: Steeping temperature

Thu Mar 17, 2011 6:33 am

Since this is your first time don't get all worried about the technical stuff. Put the grain in a bag. Put it in your kettle with about 2-3 qts water. Get to 150-155 deg. try and keep it there for like 20-30, if you can if not just pull them out when it gets to 160 ish. Rinse the bag with like another 2-4 qts to get all the sugars out. Then go on with your brew by adding the res t of you water and extract and such as you normally would. Pick up How to brew from the store or from your local bookstore and john palmer explains it all in detail and very simplified. But for now just brew and make good beer! Good luck!!
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Re: Steeping temperature

Thu Mar 17, 2011 8:25 am

Yeah, I just found out at the local store they keep their yeast on the opposite side of the store from the brewing stuff, which makes total sense :roll: . I'm going to run there right now and see if they have that book there.
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Adam
 
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Re: Steeping temperature

Thu Mar 17, 2011 5:22 pm

Adding grain to water will affect the ph in your pot regardless of whether you’re steeping or mashing. If the ph stays too high or drops too low you risk extracting bad flavors from the grain that could carry into your beer. For this reason Brewing Classic Styles suggests steeping in no more than 1 gal per pound of grain (Appendix B). I believe How To Brew makes a similar suggestion. The theory is that as long as your water isn’t really f’ing hard or really f’ing soft, keeping your steeping ratio at or below 1 gal per lb should put you in safe ph land. I’d also suggest steeping in a small pot and then adding the results to your boil kettle.

As for the temp, you really don’t get much of the good stuff out of the grains until about 145F, and you get bad juju out of the grains above 170F. So 155-160 is sort of the sweet spot. The exact number is not important.

You should definitely buy the book, but if you’re in a pinch, this is the How to Brew Chapter on steeping.
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Fugglupagus
 
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Re: Steeping temperature

Thu Mar 17, 2011 9:55 pm

I bought the book today but already have BCS. I skimmed over it but will check out that section again on steeping during my morning coffee prior to brewing.

At work tomorrow, I'm going to test a water sample in the gas chromatograph mass spectrometer and see what's going on with water. Previously tested the pH at 7.1 out of the tap.
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Re: Steeping temperature

Fri Mar 18, 2011 5:20 am

Adam wrote:. . . . gas chromatograph mass spectrometer . . . .


That sounds sexy as hell. What does it do?
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Fugglupagus
 
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Re: Steeping temperature

Fri Mar 18, 2011 5:36 am

Adam wrote:At work tomorrow, I'm going to test a water sample in the gas chromatograph mass spectrometer and see what's going on with water. Previously tested the pH at 7.1 out of the tap.


The pH of the tap water is not what's important, but the pH of the water/grain mixture. Also, pH testing is way overkill at this point. Just throw your grains in not too much water, get them not too hot, drink a few beers and call it a day :D
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Re: Steeping temperature

Fri Mar 18, 2011 7:10 am

Fugglupagus wrote:
Adam wrote:. . . . gas chromatograph mass spectrometer . . . .


That sounds sexy as hell. What does it do?

In layman terms, the gas chromatograph separates the chemical mixture of the sample into smaller groups of pure elements, sends them in pulses through an oven, then ionizes them and filters them. The mass spectrometer identifies the elements and the quantity of such, then displays them on the computer for interpretation. It's used a lot in forensic science where the lab is trying to identify an unknown substance or looking for a known substance. Say, a bomb investigation where they take a sample of the remnants of the destruction and try to identify what type of explosives were used in the bomb. With a water sample, we can test beyond the primary H2O molecule and pick out metal elements and other contaminants in the water.

At my job, we use it to test the waste water so we know how to treat it to make it legally compliant to release into the city water, since we utilize harsh chemicals such as sodium thiosulfate, ceric ammonium sulfate, sulfuric acid, muriatic acid, ammonium nitrate, nitric acid, formaldehyde, and other fun stuff. We have to add caustics and alkaline to get the pH of the water to a certain range as well as suspend certain molecules into solution and force others to drop out (such as copper which is very, very bad for human consumption) and recycled in a hazardous material center. The GCMS allows us to test what we are dealing with, then we can go from there and counteract what's happening to make the water safe to release to the general system for further water treatment at the plant. All in a day's work! :jnj
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Re: Steeping temperature

Fri Mar 18, 2011 7:34 am

So I think it's safe to assume that learning water chemistry isn't going to be a struggle for you. :lol:
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