Brewday 14/08/08 - Kolsch

[johnh]

Why does boiling the grains, husks and all, in this way not extract tannins whereas sparging above 80C does?

Perhaps not enough water in the mash to extract a significant ammount of tannins?

I boiled the whole mash once - definitely got tannins then!

[maxashton]

Cor!

Was it really malty? Or did your mouth pucker up so hard it was forced out before you could tell?

[johnh]

The best description I've heard is it's like sucking a dry teabag. Otherwise quite tasty.

[Matt]

Myste, interested to know what your fermentation schedule is? Are you going to lager it?

Matt

[mysterio]

Why does boiling the grains, husks and all, in this way not extract tannins whereas sparging above 80C does?

It takes a combination of high temperature AND high ph (or is that low ph... less acidic is what I mean). In the mash, the ph is fine, so you can boil with impunity. Towards the end of your sparge, the ph is increasing (or is that dropping? arrgh!), hence tannins.

Matt, just fermenting at 16C all the way through. After its finished i'll drop the temp to 5C on the ATC (as low as it will go) and leave it for how ever much patience I have. My beer stocks are completely empty so... not long I suspect

I have a Ranco analogue thermostat working in conjunction with the ATC but i'm worred to use it much lower than 5C... the differential is pretty big and i've frozen too many batches of beer.

[Matt]

Matt, just fermenting at 16C all the way through. After its finished i'll drop the temp to 5C on the ATC (as low as it will go) and leave it for how ever much patience I have. My beer stocks are completely empty so... not long I suspect

I did similar to that. I had big plans to secondary at least 3 weeks at 5 or 6° but only lasted 10 days.