Fermentation in primary
#21
Posted 29 October 2009 - 04:57 AM
#22
Posted 29 October 2009 - 05:14 AM
what are you confused about steeping the grains?you just leave the hops in there for remainder of the boil once you add them in.I have all bases covered, sanitation and chilling the wort etc...I have been reading quite a bit, it is steeping the grains that I am now confused and worried about...The only other question I think that I have is about hop addition. If I add hops at 60mins do I need to take them out before I add my next round or just leave them in and add the next round? Sorry to beat you guys down with all these newbie questions but the faster Sunday arrives the more anxiety I have developed.
#23
Posted 29 October 2009 - 05:22 AM
You can easily mini mash that pilsener, but I wouldn't bother, just add an extra half pound of extract. Furthermore, I would add only half of your extract at the begining of the boil and save the other half for the last 15 minutes or so. Leave your hops in. You don't need to remove any hops, they are the 60 min. addition because they need to boil for 60 min. Google late extract additions, or just take my quick explanation, lower gravity wort aids in isomerization, the more sugars the harder it is for your wort to utilize the hops. Extract brewers tend to do partial boils which magnifies this effect since there is less water in the boil and all the sugar. Plus you will end up with a beer that is darker than you want. I know this is not going to help your anxiety but you want your first beer to be good, and no reason all your planning and research should yield you a beer that is not as bitter as you want, darker then you expected, and full of un mashed starch. Oh and as far as that pilsener goes, people at LHBS are not necessarily informed, not sure why he would suggest this, especially since your only other grain does not need to be mashed, but if you are going to use it, you only need about 10-15 minutes at 150 or so for conversion to complete, then you can heat it up to 165-170, dunk the bag a few times and pull it out, making sure it drains, but don't squeeze it, just hold it over the pot for a few minutes, switch hands to keep from going numb in one arm.I have all bases covered, sanitation and chilling the wort etc...I have been reading quite a bit, it is steeping the grains that I am now confused and worried about...The only other question I think that I have is about hop addition. If I add hops at 60mins do I need to take them out before I add my next round or just leave them in and add the next round? Sorry to beat you guys down with all these newbie questions but the faster Sunday arrives the more anxiety I have developed.
#24
Posted 29 October 2009 - 07:12 AM
#25
Posted 29 October 2009 - 07:36 AM
#26
Posted 29 October 2009 - 02:07 PM
Thanks for this advise..When I add the remainder of my brewing water to my already collected 2 gallons, does it need to be the same temp as the already collected 2 gallons?Congrats on getting into the hobby of homebrewing. You have found a great resource of information on the board with a good number of advanced brewers. I agree with all the advice given thus far. However, we (board members) need to remember that this is the OP's very first brew session, and we can overload with information.Your recipe looks good for a first brew. I would not change the ingredients. It sounds like in some of your readings that you may be confusing mashing, mini-mashing, and steeping. For a first batch, I would go with steeping. Here is what I would do, keeping simplicity in mind.Crush your specialty grains...the 1.5 lbs of Pils and 0.5 lbs of Crystal. Do you have a mesh bag to contain the grains (if not, don't worry). Heat about 0.75-1.25 gal of water to 155 dF. Steep the grains for 60 mins. When you are near the end of the 60 mins, begin heating about 1 gal of water to 165-170 dF in another pot. This will be used to "rinse" your specialty grains. Remove your grain bag from the steeping and place it in a collander (or pour the wort/grain through a collander into your brewpot to separate the grain). Slowly pour the 165 dF water over the grains into your brewpot to rinse the grain. That is the most simple way to "steep" grains. The goal is to extract some of the characteristics of the grain to compliment your DME.Add the remainder of your brewing water to the already collected 2 gallons or so. Proceed with your 60 min boil and hop additions as planned. For a first brew session and having only 1.5 lbs of Pils malt I would not bother with a 90 min boil. Getting the brewing procedures and sanitation correct at this point is more of a concern for a first time brewer rather than DMS from a 60 min boil.To quote......relax don't worry have a homebrew.....
#27
Posted 29 October 2009 - 02:32 PM
#28
Posted 29 October 2009 - 02:37 PM
ummm - yeah. I used to only steep for 30 mins though.Also if I steep for one hour, does this mean steep all my grains for one hour?
#29
Posted 29 October 2009 - 03:59 PM
When I used to do extract, I would steep for 60... but only cuz thats what the instructions from the LHBS indicated.ummm - yeah. I used to only steep for 30 mins though.
#30
Posted 29 October 2009 - 04:09 PM
yeah - I think I did 30 b/c that's what my instructions said to do. I think Palmer also mentioned 30 minutes somewhere so I just went with it.When I used to do extract, I would steep for 60... but only cuz thats what the instructions from the LHBS indicated.
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