cold brewing
Moderator: slothrob
cold brewing
is there such a thing? Instead of heating water to 150-whatever can I put grains (specialty for extract or entire grain bill if AG) in cold water to extract overnight?
Keg 1: Rye stout
Keg 2: Irish honey red
Keg 2: Irish honey red
cold brewing
The enzymes would still be active, but much slower, but the starch gelatinization temperature is up around 150F, so the remaining activity of these enzymes would be even less effective. I don't know how much less, however.
That might be fine if you let it go longer, but there are other activities that would continue at a lower temperature. One problem might be some issues with proteinases and glucanase working to make the beer seem thin. The primary concern I can think of, however, is that bacteria would grow at low temperatures and with longer mashes. Perhaps you might manage to convert enough sugar to make a Berliner Weisse if you tried mashing cool (120F or less?) for a few days or more, but I wouldn't try it on anything that you didn't want to be sour.
That might be fine if you let it go longer, but there are other activities that would continue at a lower temperature. One problem might be some issues with proteinases and glucanase working to make the beer seem thin. The primary concern I can think of, however, is that bacteria would grow at low temperatures and with longer mashes. Perhaps you might manage to convert enough sugar to make a Berliner Weisse if you tried mashing cool (120F or less?) for a few days or more, but I wouldn't try it on anything that you didn't want to be sour.
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- brewmeisterintng
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Specialty Grains
I think that the majority of specialty grains don't require conversion. That would require a mini mash. I do agree with bacteria and spoilable.
cold extrraction
I was only taking about mashing, not steeping. A lot of people steep roasted malts cold to minimize the roasted flavor extraction.
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