I would worry that you are potentially re-introducing contaminants with the rinse water. yes the caustic probably killed everything in the line but what's in your tap water?
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No it wasn't mentioned. I replaced all the O rings yesterday. Would Olive Oil work for this?
Quotewith crystal malts the conversion is done. with roasted it is not...
I might be confused...
I was under the impression that roasted grains had no diastatic power and the sugars (although in low quantities) were converted during the roasting process. This is the reason that they do not need to be mashed.
Am I off the mark in this one? This seems like a pretty basic concept that I would really want to verify my comprehension of...
Some roasty flavor definitely still comes through in a cold steep, but it is less bitter and somewhat muted.
some of the newer electric stoves are beasts. I have a BIG element on my electric stove, meant for big pasta pot type boils that will make water jump out of the pot. It's about 14-16 inches across and if you crank it you can feel the heat across the kitchen.
That is a huge element. I never had (and have never seen) an electric burner more than half that size.
The main benefit of a cold steep is that you are not extracting the harsh astringency often associated with roasted grains mashed at a high temperature.
Gordon mitigates this a couple of ways. He does the cold steep (which I really like).
Another thing to try is to acidify your mash to below a pH of 6.0. The harshness comes out when the grains are exposed to a pH greater than 6.0 and a water temperature of over 170 degrees. This is the combination to avoid. He also is a big advocate of adding the roasted or even crystal malts to the vorlauf, minimizing the contact time with the mash and simply allowing for the sugars to be rinsed off. Remember for crystal and roasted malts, the conversion is already done. You are simply rinsing the sugars off.
If you have a pH of less than 6.0, you can sparge with water at 170 for as long as you want without risk of astringency.
Hope that helps with ways to handle those dark grains. Try them both.
I have just recently discovered the concept of Fermometers for your fermentation bucket or carboy. Is there anyone out there that has used these before and if so are they worth a try?
Ok, I did the Ovaltine brew and... yuck!!! The stuff smelled alright when boiling, with the malty cocoa-like flavor mixing with the orange peels, but now that it is fermenting it just smells like something awful. I will let it ferment and then try it, and then I will probably just dump it. And by the way, this brew was probably more expensive than just using DME. Oh well, I wasn't planning on anything spectacular, I just like messing around to see what I can, and can not do.
Weird, my electric stoves were always way under powered. But then I started brewing outside long before we had a gas stove, so I guess I can't directly compare the two.There's no reason your gas stove should be that weak though - are you sure the gas pressure is where it is supposed to be? It doesn't sound to me like the stove is working the way it should.I used to have problems boiling 4G on my gas stove. I now have an electric stove that boils 6g easily. Different burner powers.
Sure they could stop buying bud if they didn't like it but they DO like it. I am just questioning WHY they like it. There is always an argument that 'if people didn't like it they wouldn't do it that way' but if I can make a product and convince lots of people they like it then I can keep making that product.
It sounds arrogant and condescending to say "You like what you like because you're brainwashed, while I like what I like because I have good taste."
I'm sure a lot of Bud drinkers think we're all pretentious suckers for paying $20 for one bottle of an infected, sour beer that's sat around in barrels for a year.
very few ale yeasts will do well at 50-52 degrees.
Not relevant to 028, but I have a batch going with WY1007 at 52 and I'm getting blowoff from it.
See it's gradual. You make gradual changes you your recipe when you DON'T want your consumers to notice. If you are doing it to pull in new customers you make the keystone "bitter beer face" ad campaign. I stick by my hypothesis that these changes are driven exclusivly by profit margins and not by quality concerns.
I am not saying that small artisinal brewers are doing it purely for the love of the thing but I am saying that the standards a company chooses to hold itself to has a lot to do with the end quality of their products. And the big boys in the industry choose to hold themselves to standards that seem more driven by profit motive than by taste.
I understand the point that customers don't necessarily ask for something, but if the products of the large conglomerates didn't meet a need, then people wouldn't buy them. No one asked for an iPod, but did Apple manipulate people into thinking they wanted one, or did they provide a product that met a need? It seems like you're saying that the big brewers are manipulating drinkers into drinking less flavorful beer (or did I misinterpret?), but I don't think they would have as much of the market as they do without meeting some kind of need.
The price of rice and corn are higher than malt, as pointed out by both August Schell and Stone Brewing's Mitch Steele in a recent interview on Basic Brewing Radio. That shoots a gaping hole through the "profit motive".
Companies (including brewers, regardless of their size) have a right to look for ways to make more money. You and I and everyone else have the right and the ability to choose or not choose their products.
I agree. I fail to see how a gradual change indicates that there's been some nefarious long term plot by the big brewers to trick their customers into drinking something they wouldn't otherwise like.
Rather, I would bet it reflects a gradual change in consumer preferences.
Just because the big brewers are big doesn't mean they don't need to respond to the market. US car makers learned that back in the 70s.
yeah, i gots to find some of their beer. i agree that it is somewhat off that corn and rice are adjuncts and that wheat and rye, oatmeal, etc get a pass. i also believe that just because a beer hasn't had the hell hopped out of it (that sounds kind of naughty) that it isn't a good beer.
If you put it in a closet at 50-52F, the yeast will stay dormant. It's too cold.
Is that for ale yeasts in general or WLP028 specifically? I'm mostly worried about the yeast activity driving up the temperature for the first day or two.