Comments on: Steeping Grains for Extract Beer Brewing http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jim http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-19739 Jim Fri, 23 Dec 2011 18:12:20 +0000 http://www.beersmith.com/blog/?p=433#comment-19739 OK...but how are steeping grains entered in the software...as grains or extract? OK…but how are steeping grains entered in the software…as grains or extract?

]]> By: Daniela Juliusson http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-19501 Daniela Juliusson Mon, 03 Oct 2011 11:57:14 +0000 http://www.beersmith.com/blog/?p=433#comment-19501 44. whoah this blog is fantastic i love reading your articles. Keep up the great work! You know, many people are searching around for this information, you can aid them greatly. 44. whoah this blog is fantastic i love reading your articles. Keep up the great work! You know, many people are searching around for this information, you can aid them greatly.

]]> By: Mr Beer - Read all about it and ask questions - Page 202 - Home Brew Forums http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-17591 Mr Beer - Read all about it and ask questions - Page 202 - Home Brew Forums Tue, 14 Sep 2010 00:24:54 +0000 http://www.beersmith.com/blog/?p=433#comment-17591 [...] unless they explain themselves you'll never know! This link expresses what I would explain http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/ Steeped grains will add very few fermentables to any extract [...] [...] unless they explain themselves you'll never know! This link expresses what I would explain http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/ Steeped grains will add very few fermentables to any extract [...]

]]> By: admin http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-9778 admin Sun, 13 Sep 2009 22:11:18 +0000 http://www.beersmith.com/blog/?p=433#comment-9778 Ryan, I believe the fear of tannins/phenolics occurs primarily when mashing and not steeping. Mashing requires a balanced pH (if you do a search you will find an article on this) of around 5.2. However since you are not extracting sugars from steeped grains this is less of a concern when steeping. That being said, obviously if you select grains that are high in tannins/proteins some of them will be extracted into the beer via steeping. However the pH is a much less important factor in this process than with mashing. Ryan,
I believe the fear of tannins/phenolics occurs primarily when mashing and not steeping. Mashing requires a balanced pH (if you do a search you will find an article on this) of around 5.2. However since you are not extracting sugars from steeped grains this is less of a concern when steeping. That being said, obviously if you select grains that are high in tannins/proteins some of them will be extracted into the beer via steeping. However the pH is a much less important factor in this process than with mashing.

]]> By: Ryan http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-9774 Ryan Sun, 13 Sep 2009 18:44:12 +0000 http://www.beersmith.com/blog/?p=433#comment-9774 I'd heard that pH is an important factor in phenolic/tannin extraction -- that you don't want to let your mash pH get too high, or you will start to draw tannins and other phenolics out of your grains. I assume the same would be true of grain steeping, so I always add my extract before steeping (to keep the pH low, and avoid excessive tannin extraction). This is just what I've read and heard, I haven't done side-by-side comparisons. Anyone with more legitimate chemistry background care to comment? I’d heard that pH is an important factor in phenolic/tannin extraction — that you don’t want to let your mash pH get too high, or you will start to draw tannins and other phenolics out of your grains.

I assume the same would be true of grain steeping, so I always add my extract before steeping (to keep the pH low, and avoid excessive tannin extraction).

This is just what I’ve read and heard, I haven’t done side-by-side comparisons. Anyone with more legitimate chemistry background care to comment?

]]> By: admin http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-9441 admin Sun, 23 Aug 2009 02:54:50 +0000 http://www.beersmith.com/blog/?p=433#comment-9441 Unless you are mashing, the pH is less important. It becomes very important for mash conversion, but when brewing extracts that use steeped grains, the pH does not matter much since you are not really converting sugars, but only creating a type of tea to capture color/flavor. Unless you are mashing, the pH is less important. It becomes very important for mash conversion, but when brewing extracts that use steeped grains, the pH does not matter much since you are not really converting sugars, but only creating a type of tea to capture color/flavor.

]]> By: Lee http://www.beersmith.com/blog/2009/03/22/steeping-grains-for-extract-beer-brewing/comment-page-1/#comment-9429 Lee Sat, 22 Aug 2009 14:23:37 +0000 http://www.beersmith.com/blog/?p=433#comment-9429 I always adjusted the PH of the water used to seep the grains to a PH of 5.2. Anthing higher may extract unwanted tannins and other off flavors from the grain. Do you think it is appropriate to do this? I always adjusted the PH of the water used to seep the grains to a PH of 5.2. Anthing higher may extract unwanted tannins and other off flavors from the grain. Do you think it is appropriate to do this?

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