Brewing Master

Question:

– Hide quoted text — Show quoted text – As you request Toast Pale Malt in oven at 350F for 10 minutes.  Crush all grains and tie into muslin bag.  Put 1G of cold water into your brew pot, add grain bag, bring water to 154F and steep for 30 minutes.  Sparge (rinse) grain bag with 1/2 gallon warm water into primary fermentor.  Discard bag.  To grain liquid in brew pot add liquid malt extract and 1oz of Hallertau hops, return to heat and boil gently for 60 minutes.  Add another 1 oz of Hallertau hops and continue to boil another 15 minutes.  Add irish moss, continue boiling for 15 minues.  Add 1/2 oz hallertau hops, continue boiling for 5 minues. Remove from heat.  Place 3.5 G of cold water into primary fermentor, then add cooled wort.  Add enough cold water to yiled 5.5 G.  Cool to 65 – 75F and pitch yeast.

It’s just badly typed, and instead of "primary fermenter" it should read "brew pot". The next sentence is the key … "To grain liquid in brew pot…"  I often make similar mistakes when cutting and pasting… Cheers, Mike

Response:

Pre-boil the water before using it to sparge with to drive off chlorine. I would imagine the sparge temp would be hot enough to kill most nasties although I don’t think it’s something *I’ll* try Regards, Dave.

Response:

Toast Pale Malt in oven at 350F for 10 minutes. …  into primary fermentor.  Discard bag.  To grain liquid in brew pot add   …

I agree with previous poster that "primary fermenter" is incorrect and should be "brew pot" evidenced by the later sentence (ie. how could grain liquid be in the brew pot if you poured it into the primary fermenter). However, if the toasted pale malt is all the grains there are, wouldn’t the 350F roast kill any nasties that might be on the grain?  So the recipe would probably be OK either way I think… DS

Response:

However, if the toasted pale malt is all the grains there are, wouldn’t the 350F roast kill any nasties that might be on the grain?  So the recipe would probably be OK either way I think…

I doubt the grains are packaged/shipped in a sterile environment.  They probably pick up lots of bugs post-toast. John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

Response:

Toast Pale Malt in oven at 350F for 10 minutes. …  into primary fermentor.  Discard bag.  To grain liquid in brew pot add   … I agree with previous poster that "primary fermenter" is incorrect and should be "brew pot" evidenced by the later sentence (ie. how could grain liquid be in the brew pot if you poured it into the primary fermenter).

It could have grain extract in the brewpot because you are steeping the grains in there. They could then be instructing you to sparge into the fermenter. However, if the toasted pale malt is all the grains there are, wouldn’t the 350F roast kill any nasties that might be on the grain?  So the recipe would probably be OK either way I think…

It sounds like there are other malts besides the malt that gets toasted. And then you have to crush the toasted malt. If you use a mill to crack the toasted malt, it will get contaminated by the grain dust in the mill.

Response:

an oktoberfest with yeast pitched at that temp is’t going to come out right. this is obviously an ale yeast. did it come with the can ?  is this by any chance an australian recipe?

Response:

As you request Toast Pale Malt in oven at 350F for 10 minutes.  Crush all grains and tie into muslin bag.  Put 1G of cold water into your brew pot, add grain bag, bring water to 154F and steep for 30 minutes.  Sparge (rinse) grain bag with 1/2 gallon warm water into primary fermentor.  Discard bag.  To grain liquid in brew pot add liquid malt extract and 1oz of Hallertau hops, return to heat and boil gently for 60 minutes.  Add another 1 oz of Hallertau hops and continue to boil another 15 minutes.  Add irish moss, continue boiling for 15 minues.  Add 1/2 oz hallertau hops, continue boiling for 5 minues. Remove from heat.  Place 3.5 G of cold water into primary fermentor, then add cooled wort.  Add enough cold water to yiled 5.5 G.  Cool to 65 – 75F and pitch yeast. — Tim Donnelly – Hide quoted text — Show quoted text – I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor. Though I am relatively new at this, it still seemed somewhat strange to me. However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way. I know it might be a PITA, but can you post those directions word for word. I’d be interested in seeing who would ever suggest something like that. Cheers, Mike

Response:

I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor.  Though I am relatively new at this, it still seemed somewhat strange to me. However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way.

I know it might be a PITA, but can you post those directions word for word. I’d be interested in seeing who would ever suggest something like that. Cheers, Mike

Response:

Thanks everybody – I will boil away like my intuition told me. Tim —

– Hide quoted text — Show quoted text – I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor.  Though I am relatively new at this, it still seemed somewhat strange to me. However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way. Since this is unboiled water, I assume I am increasing the risk of infection/contamination.  However, if I put this water into the brew pot am I giving something up with the flavor?  I have to imagine thiat adding this sweet liquor directly to the preimary fermentor affects (lowers) the O.G. as well. Can anyone help me with trade offs? PS, it’s an Oktoberfest recipe. Thanks, — Tim Donnelly

Response:

Yes, I did mention my concern about contamination.  They really didn’t seem concerned, though it was over e-mail and that’s not the best way to have an interactive conversation. Tim — Tim Donnelly 781-665-8207 H/F – Hide quoted text — Show quoted text – I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor. Though I am relatively new at this, it still seemed somewhat strange to me. However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way. I’ve never heard of this before.  Sounds like a great way to add bacteria to your fermenter.  Did the store owners tell you what the reason for doing this was? John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

Response:

I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor.  Though I am relatively new at this, it still seemed somewhat strange to me.  However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way. Since this is unboiled water, I assume I am increasing the risk of infection/contamination.  However, if I put this water into the brew pot am I giving something up with the flavor?  I have to imagine thiat adding this sweet liquor directly to the preimary fermentor affects (lowers) the O.G. as well. Can anyone help me with trade offs

There’s a good chance you’ll be brewing up a bacterial soup if you do this. I see no advantages to it. Do you know why they even suggest doing this?

Response:

– Hide quoted text — Show quoted text -I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor.  Though I am relatively new at this, it still seemed somewhat strange to me.  However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way. Since this is unboiled water, I assume I am increasing the risk of infection/contamination.  However, if I put this water into the brew pot am I giving something up with the flavor?  I have to imagine thiat adding this sweet liquor directly to the preimary fermentor affects (lowers) the O.G. as well. Can anyone help me with trade offs? PS, it’s an Oktoberfest recipe. Thanks,

I would definitely NOT do this. Grains contain many wort spoiling bacteria, so you especially need to boil any water which has been soaking in grains. Try putting a handful of grains in a glass of beer, and leaving it for a few nights. You’ll see what I mean. -Kevin

Response:

I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor.  Though I am relatively new at this, it still seemed somewhat strange to me.  However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way.

I’ve never heard of this before.  Sounds like a great way to add bacteria to your fermenter.  Did the store owners tell you what the reason for doing this was? John. —                            *** John P. Kolesar ***            *** Head Administrator, Monty Python’s Flying Talker ***

Response:

I have a Malt & Grain kit that calls for using 1/2 gallon of the sparge water from the soaking grains directly into the primary fermentor.  Though I am relatively new at this, it still seemed somewhat strange to me.  However, when I asked the store they said the kit was tested using the recipe as it stands, but I could do it either way. Since this is unboiled water, I assume I am increasing the risk of infection/contamination.  However, if I put this water into the brew pot am I giving something up with the flavor?  I have to imagine thiat adding this sweet liquor directly to the preimary fermentor affects (lowers) the O.G. as well. Can anyone help me with trade offs? PS, it’s an Oktoberfest recipe. Thanks, — Tim Donnelly

Response: