homebrewandbeer.com

Hi guys,

Matty originally posted the message below as part of the canadian blonde string, but I thought it might be better as a new topic. Hope you don't mind.

Cheers,

Oliver

Do brews made using some grains need extra time to mature? Any brew I've done with them have had an earthy/woody type of tatse? Am I maybe heating them too much, turning heat off just as it boils, or do I just need to adjust to the flavour and let it age for longer?

Cheers
Matty

Hi Matty,

The secret to using grains is to not boil the water you prepare them in, as it can draw out nasty/undesirable flavors.

What I do is put all the grain in an ample quantity of cold water and very slowly heat the water. Don't allow it to boil. (In fact, in a brewery the hottest grain would get to during a mash is in the high 70s C.) Turn off the heat and let all the grain steep for half an hour or so, then strain the liquid into the fermenter, or use the liquid to dissolve or boil your other ingredients in.

I used to get that earthy taste, too, but haven't had it since I stopped boiling the grains.

Has anyone else got thoughts on this?

Cheers,

Oliver

i usually just keep them at around 65-66deg C for as long as it takes for the hot-break to occur. usually about 30-40mins. seems to work well, no nasties, it just takes a little while that's all
-wombat

Not completely disappears, but mellows, I'd say. It's still quite noticable though.