Messages

1

All Grain Brewing / Re: Cold Steeping Dark Grains

« on: September 30, 2014, 03:27:30 PM »

Thanks, Denny.  Appreciate the speedy response.

2

All Grain Brewing / Cold Steeping Dark Grains

« on: September 30, 2014, 03:16:15 PM »

Hi All  - I haven't brewed in a while and was planning on making a porter this weekend.  I'm planning on cold steeping my chocolate malt and black patent as opposed to mashing them.  From what I've read on the threads, cold steeping can result in a little less color and flavor and many of you seem to add 2x-3x the amount of dark grains.

When doing this, are you also upping your steeping water?  For example, if I had 1lb of dark grains that would originally be steeped in about 2qts of water, should I now be using 2lb of grain and 4qts of water?  Or is the point of adding the extra grain to the smaller volume to increase the flavor and aroma since less water is used?  Kind of a  noob question, I know!

Thanks!

3

General Homebrew Discussion / Re: Foil fell off yeast starter.....

« on: November 08, 2013, 12:35:30 PM »

I made the starter last night, so it's been about 12 hours.  I have a feeling that when I shut the door of the room it was in it blew off.  I obviously had the foil on too loose.  I'll probably just push back brew day one day and make another one today.  Probably money well spent.

4

General Homebrew Discussion / Foil fell off yeast starter.....

« on: November 08, 2013, 11:53:24 AM »

Should I still use it, or make another one?

5

All Grain Brewing / Stout Season - Dark Grain/Water Questions

« on: October 29, 2013, 11:11:22 AM »

After reading Gordon's book and having started Palmer's "Water" book I have a few questions on stouts and how to handle the dark grains:

1.  If I chose to include the dark grains in the mash, will I be able to avoid the harshness/astringency as long as my water is alkaline enough and my mash pH is in the 5.3-5.5 range?  Or will including these grains in the mash for the entire 60 minutes impart those flavors regardless?

2.  If I chose to add the dark grains at vorlauf, do I need to account for them in my water to grist ratio, or am I only calculating that based on my base malts that will be mashed for the entire 60 mins?

3.  If I chose to cold steep and then add the dark liquid (using 1 gallon as an example) during the last 10 minutes of the boil do I just shoot for a wort volume that will get me close to 4.5 gallons with 10 minutes remaining at which point I would add the 1 gallon of the steeping liquid? Again, I would assume my water/grist ratio would only account for the grains being mashed, and not the liquid being added later.

Thanks in advance!!

6

General Homebrew Discussion / Re: Fermentation Fridge Freezer Override

« on: June 24, 2013, 08:20:15 PM »

Thanks!  Also, do I need to set the fridge at a certain temperature setting or does that not matter since I'll have the Ranco or Johnson controller?

Appreciate it!

7

General Homebrew Discussion / Fermentation Fridge Freezer Override

« on: June 24, 2013, 08:02:18 PM »

Hi All - - I'm planning on starting to ferment in a fridge, but have one question:

Will the Ranco/Johnson temperature control override the freezer compartment of the fridge once I plug the fridge into it, or do I need to find a freezerless fridge?

Cheers
Kris

8

All Grain Brewing / Re: Time from Mash to Boil

« on: January 21, 2013, 09:19:17 PM »

Thanks guys, appreciate the speedy responses!!

9

All Grain Brewing / Time from Mash to Boil

« on: January 21, 2013, 08:51:41 PM »

Hi All - - Does anyone know if there are any disadvantages if your wort takes too long to reach a boil?  Currently it takes me about 45 minutes to reach a good boil after I've collected my wort from my mash tun.  Is this too long?  Should I invest in a propane burner...currently using a gas stove.

Thanks!!