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Messages - Kit B

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1
All Grain Brewing / Cold Steeping Dark Grain with Respect to Color
« on: October 15, 2014, 10:45:22 AM »
A week ago, I posted questions about cold steeping & gravity.
Thanks, to everyone that answered!

This week, I'm curious about color.
Does anyone have some concrete information, about color contributions & cold steeping?
Would it give the same results as mashing?
Does anyone know what formulas can be used for MCU or SRM, when you're using cold-steeped grains.

Thanks, in advance!

2
OK...That makes sense.
If I have 1# of chocolate malt with a 1.028 potential SG in 11 gallons, it's 1.545 points.

But...Is that potential SG is calculated by the maltster, with an assumption that I'll mash it & convert starches?

Maybe, I'm better off using a calc of zero.
But, I really don't like to have floating unknowns.

Again...Thanks!

3
of those you list I think only the chocolate malts are roasted below 350-400 and you will get some sugar from those but if you are using a lb in a 5 gallon batch that is a lot of chocolate malt and it's under 1.005 at 100% efficiency. at a normal efficiency you're talking at most about 4 gravity points.

Where did you find the 1.005 @ 100% efficiency?

4
To continue this discussion...
I've been reading more about dark grains & their sugar content.
Denny is indeed correct about roasted barley not being malted before kilning.
However, roasted barley isn't the only dark grain we cold steep.
In truth, there are some dark grains that are malted, before kilning.
Some of these include:
Black Malt/Black Patent Malt
Chocolate Malt (Simpsons)
Carafa Malts

Here's what I know, for sure...
The carmelization temperature of maltose is listed as 356*F.
Most malted grains are roasted at temperatures between 350*F & 500*F (with some black malts seeing up to 700*F).
Often, these temperatures will cause sugars to be burned, removing them from the SG equation.
Apparently, each maltster may have different temperatures & roasting schedules. So, I guess I'll have to do some experimenting, to find out how much sugar is still intact in each grain type that I typically use.

Thanks, folks.

5
Doh!!!

Well, for sure there's 200L.
I've seen that.

6
http://www.vikingmalt.com/en/?id=185

Looks like there's 300L out there.

   

7
Thanks, for clarifying!
I really appreciate the help.

8
Really?
I mean no disrespect, but I have a feeling that may be incorrect.

From what I've been led to understand, dark grains have crystalized (probably unfermentable) sugars still locked in that were converted from starches, before the kilning/roasting process & shouldn't need any enzymes for conversion, as they have already been converted.
That crystalized sugar should also be soluble & have the ability to contribute to the specific gravity of your wort, regardless of the temperature at which they are steeped.

Is my understanding wrong?

9
I've been reading through A LOT of posts/information on cold steeping dark grains...
Sure, we all know that cold steeping helps you avoid the harsh flavors & mouth-feels contributed by our dark grains...
But, one piece of information seems to be missing from every document that I've found.
The missing information that I've been in search of is:
How many gravity points can be achieved, with cold steeping?

I see people throwing out statements like "Use twice the amount of dark grains" or "You'll get roughly 2/3 the amount that you would, based on 50% extract efficiency"...
...Wait...What???

Has anyone actually done in-depth assessment of what a pound of Grain-X in a half gallon of water would yield, after cold steeping?

Just curious.
Thanks, for reading my question.
I look forward to reading your thoughts & answers.


10
Zymurgy / Pros & Cons
« on: February 26, 2013, 10:44:37 AM »
Let me start by saying that I really, really love this magazine.
I look forward to each issue's arrival with GREAT anticipation & enthusiasm.
I typically read each issue, upwards of a dozen times, just to be sure I'm learning & retaining.
I could honestly go on a rant, with huge amounts of praise.
However...I'm observing something that I hoped would never happen to this publication.
It's something that seems to happen to all good publications, once they become well-established.
The advertisements are taking over the precious spaces that used to hold nuggets of pure, golden knowledge.
Is this my imagination?
I sure hope so...
I hope Zymurgy isn't trading function, for fashion.
That would make me sad.



11
Kegging and Bottling / Re: Brand new keg from beveragefactory.com
« on: February 22, 2013, 11:04:39 AM »
You mention that you can get your entire arm into the keg...
Are the lids an odd size?

12
Yeast and Fermentation / Re: Can I vacuum seal yeast?
« on: February 21, 2013, 05:15:01 AM »
I'm curious about how the cells would handle the negative pressure.

13
General Homebrew Discussion / Re: Need to clean bathtub...
« on: February 20, 2013, 01:27:56 PM »
Mr. Clean magic eraser?
Don't use abrasives.
It's more than likely just a rubber mark that can be removed with something mild.

14
The Pub / Re: song title game
« on: January 23, 2013, 03:08:01 PM »
One of Us Must Know (Sooner or Later) - Bob Dylan

15
The Pub / Re: Winter 2012
« on: November 12, 2012, 01:40:16 PM »
20*F as I drove to work, this morning.
It's been snowing nearly all day, in the western suburbs of Minneapolis.

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