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Hi guys,

Thoughts on cold steep overnight vs normal steeping in hot water ?

I just do a normal steep in hot water normally but have been wondering about the benefits if any of steeping cold.

Cheers,
Pale_Ale

Have not tried it myself but from what I understand it helps reduce the grain bitterness. Good for beers that require a large percentage of dark grain to get the color right. So this is a way of reducing that bitterness and getting a smother flavor profile. You also have to increase the amount used.

brew.exe wrote:Have not tried it myself but from what I understand it helps reduce the grain bitterness. Good for beers that require a large percentage of dark grain to get the color right. So this is a way of reducing that bitterness and getting a smother flavor profile. You also have to increase the amount used.

Are you sure about that? Where does that info come from? I changed from hot steep to 24 hour cold steep long ago, and can`t say I noticed any difference. The reason I changed was I find it easier to do it this way. It`s one less thing to do next morning, but I never found it neccesary to increase the amt. used either.
Anyone got Palmer`s latest thoughts on this?

How does the 24h cold steep work? i.e. Is the water heated at all?

Put your specialty grain into a container with cold water {say, 250 g. crystal malt in 2.5l. cold water} and let sit 18-24 hours. You then just strain into and sparge that into your boiling pot, bring to boil, add your hops and fermentables, and your on your way

Thanks. It was as simple as the name sounded.

ryan wrote:

brew.exe wrote:Have not tried it myself but from what I understand it helps reduce the grain bitterness. Good for beers that require a large percentage of dark grain to get the color right. So this is a way of reducing that bitterness and getting a smother flavor profile. You also have to increase the amount used.

Are you sure about that? Where does that info come from? I changed from hot steep to 24 hour cold steep long ago, and can`t say I noticed any difference. The reason I changed was I find it easier to do it this way. It`s one less thing to do next morning, but I never found it neccesary to increase the amt. used either.
Anyone got Palmer`s latest thoughts on this?

Can't find where i had first seen it. Here is a link to NB with some info
http://forum.northernbrewer.com/viewtopic.php?t=4606d

Very interesting reading..............

ryan, great results with this for you?

Cheers

Boonie

yes mate, if I`m using specialty grain, I never hot steep anymore. Because I only do ales now,it`s mainly crystal, caraoma and carapils I cold steep. But when I did heavy beers as well,dark roasted grains always came out fine with the cold steep.
It just seems so much easier to pick it up and strain it next morning for a flying start.
Is there a max time you can cold steep? Dunno, but I do know 24 hrs. is good.

the maximum time is probably the amount of time it would take for it to go off and ruin the flavour.

like measuing string you mean?

wouldn`t f##k ya - I` ve got a full belly and a busted spellchecker.
Tomorrows another day Amigos

G'day all,
I've done an overnight mash but not an overnight steep. In theory all we need do is give the water enough time in contact with the crystalised sugars in the grains to effectively wash out those sugars and not extract any harsh tannins....And that would be my concern with an overnight steep. Imaging putting a teabag in the cup in the evening - would you remove the teabag and heat up the cup in the microwave and expect a superior cup of tea the next morning???

Cheers,
TL

TL, no sorry I don`t see that- brewing teabags in a microwave is a long call to steeping grain in cold water. While I`ve always respected your opinion, I`m going with the results Iv`e had, so I have to ask you- have you ever cold steeped a specialty grain for 18-24 hours? That`s the thing, and I have plenty of times, and I can assure you no tannins come thru.There`s a lot of hb lore based on assumptions, you know that, so you try something and if it works you use it.
Cold steeping for 18-24 hours will not throw tannin.
[better throw a smiley in}

ryan wrote:TL, no sorry I don`t see that- brewing teabags in a microwave is a long call to steeping grain in cold water. While I`ve always respected your opinion, I`m going with the results Iv`e had, so I have to ask you- have you ever cold steeped a specialty grain for 18-24 hours? That`s the thing, and I have plenty of times, and I can assure you no tannins come thru.There`s a lot of hb lore based on assumptions, you know that, so you try something and if it works you use it.
Cold steeping for 18-24 hours will not throw tannin.
[better throw a smiley in}

he said *remove* the teabag before microwaving.

brew.exe wrote:

ryan wrote:

brew.exe wrote:Have not tried it myself but from what I understand it helps reduce the grain bitterness. Good for beers that require a large percentage of dark grain to get the color right. So this is a way of reducing that bitterness and getting a smother flavor profile. You also have to increase the amount used.

Are you sure about that? Where does that info come from? I changed from hot steep to 24 hour cold steep long ago, and can`t say I noticed any difference. The reason I changed was I find it easier to do it this way. It`s one less thing to do next morning, but I never found it neccesary to increase the amt. used either.
Anyone got Palmer`s latest thoughts on this?

Can't find where i had first seen it. Here is a link to NB with some info
http://forum.northernbrewer.com/viewtopic.php?t=4606d

Good link to the thread. Page 2 of the link from Zymurgy pretty well sums it up.

KEG wrote:

ryan wrote:TL, no sorry I don`t see that- brewing teabags in a microwave is a long call to steeping grain in cold water. While I`ve always respected your opinion, I`m going with the results Iv`e had, so I have to ask you- have you ever cold steeped a specialty grain for 18-24 hours? That`s the thing, and I have plenty of times, and I can assure you no tannins come thru.There`s a lot of hb lore based on assumptions, you know that, so you try something and if it works you use it.
Cold steeping for 18-24 hours will not throw tannin.
[better throw a smiley in}

he said *remove* the teabag before microwaving.

So he did
Sorry TL. {but I`m standing by the rest of it }

The water pH would impact the tannin extraction. If you keep the pH of the cold steep below ~5.7 I can see no reason it would extract any tannings from the grain.

No probs Ryan - your experience will always win out compared to folk lore - and if you don't have tannins from an overnight steep then that's good news. As I said in my response, it was a "concern" rather than ruling the procedure out...As I said, I haven't steeped overnight - but I have mashed overnight. Hence, I'm not going to arrogantly $hitcan an idea that I haven't even done.

Cheers Trough-you are still my No 1 advice man