My Community
May 22, 2012, 12:00:49 AM
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
News
:
Home
Help
Search
Calendar
Login
Register
My Community
>
Homebrewing Beer
>
All Grain Brewing
>
Pre-Soaking Grains? To Steep or TOO Steep?
Pages: [
1
]
« previous
next »
Print
Author
Topic: Pre-Soaking Grains? To Steep or TOO Steep? (Read 222 times)
PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
Pre-Soaking Grains? To Steep or TOO Steep?
«
on:
February 21, 2011, 11:01:50 PM »
Has anyone ever tried presoaking grains prior to steeping? I have a very old recipe I like to use for home made baked beans. Part of this recipe involves soaking a portion of the beans 48 hrs prior to baking. This adds a great deal of thickening to the end product. (Grain sugar utilization?)
I am thinking of trying a pair of one gallon samples (for color, flavor & gravity) of different grains that may take longer than an hour or so to be fully saturated. (Oats, Groats & etc.) Then checking the gravity of both samples before/ after going through a stage of several temperature increases and rests. Any Thoughts? Would this release too many tannins?
Logged
Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
Re: Pre-Soaking Grains? To Steep or TOO Steep?
«
Reply #1 on:
January 05, 2012, 02:20:05 PM »
OK! I'll answer myself. Soaking at 70 degrees is called a dough-in stage. Now, about soaking overnight I do not know..
Logged
Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
wvbrewer
Sr. Member
Karma: +2/-0
Posts: 269
Re: Pre-Soaking Grains? To Steep or TOO Steep?
«
Reply #2 on:
January 06, 2012, 06:16:01 PM »
Sounds interesting, you would think it would allow for more starches to convert to sugar
Logged
Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
Pages: [
1
]
Print
« previous
next »
Jump to:
Please select a destination:
-----------------------------
HomeBrew4Less.com News amd Events
-----------------------------
=> homebrew4less Beer Club Meetings
=> HomeBrew4Less Wine Makers Club Meetings
=> HomeBrew4Less Anouncements
-----------------------------
Homebrewing Beer
-----------------------------
=> All Grain Brewing
=> Boil in a Bag Brewing
=> Extract & Partial Mash Brewing
=> Fermentation
=> Brewing Equipment
=> Kegging, Bottling and Dispensing
=> Brewing Ingredients
=> Flavor Infuseing
=> Recommended Reading
=> Favorite Beer Recipes & Styles
=> Beer Reviews
=> Beer Events
=> General Beer Related
-----------------------------
Wine Makers
-----------------------------
=> Recommended Reading!
=> Favorite Wine Recipes
=> Wine Equipment
=> Wine Events
=> Grapes and Extracts
=> Reviews of Wine
=> General Wine Related
-----------------------------
Other Topics
-----------------------------
=> Cheese Making
=> Soda Making
=> Liqueurs
=> Hard Cider
-----------------------------
Administrative
-----------------------------
=> Guests & Forum Registration
=> Support
=> Off Topic Stuff
Loading...
