feel like a dumb a.. but did not steep grains

[koop3700]

attempted the summer ale recipe extract version from the cover page last week a recipe from the radical brewing book. wrote up and purchased ingredients found it odd no grain steeping was required. performed recipe then purchased book, that was a good idea next time read book first :o lol. but being new to brewing ah this happens.but second page of book stated to steep 1/2 pound crystal malt yeah that did not happen batch is in primary is there anything that can be done at this point? thanks and any input is appreciated.

[erockrph]

You could steep the grain in about a quart of water, boil it, then add it to the fermenter. You need to be careful not to add oxygen while you do this, so you probably want to use a racking cane, or add the boiled wort to a second fermenter and rack the beer into it.

[theantipunk (jamminbrew)]

With or without the steeping grains, you will still make beer. If your technique is solid, then the beer will be good without the crystal.
+1 to erockrph, you can do a “minibrew” and add it in. You can also add it in at bottling/kegging time.

[klickitat_jim]

I would save it for a future brew and call it being creative

“Friends don’t let friends drink bad beer”

[sathingtonwilloby (Mark G)]

I’d just leave it alone at this point. It will still be beer, just a little drier finish and lighter color than the recipe called for.

[erockrph]

With or without the steeping grains, you will still make beer. If your technique is solid, then the beer will be good without the crystal.
+1 to erockrph, you can do a “minibrew” and add it in. You can also add it in at bottling/kegging time.

I’d be leery of doing this at bottling. The extra sugar from the Crystal could lead to bottle bombs.

[theantipunk (jamminbrew)]

@erockrph

With or without the steeping grains, you will still make beer. If your technique is solid, then the beer will be good without the crystal.
+1 to erockrph, you can do a “minibrew” and add it in. You can also add it in at bottling/kegging time.

I’d be leery of doing this at bottling. The extra sugar from the Crystal could lead to bottle bombs.

If I remember correctly, there is very little fermentable sugar in crystal. If it’s only half a pound, it shouldn’t be a factor.

[denny]

@""

With or without the steeping grains, you will still make beer. If your technique is solid, then the beer will be good without the crystal.
+1 to erockrph, you can do a “minibrew” and add it in. You can also add it in at bottling/kegging time.

I wouldn’t add it at bottling.  You need to let it ferment out first.  That said, I’d just skip it altogether at this point.

[koop3700]

Thanks to all that have replied i love this place more and more every day. I will leave it out and see what happens was looking for a light summer beer for the ladies anyhow. You guys rock.

[erockrph]

@erockrph

With or without the steeping grains, you will still make beer. If your technique is solid, then the beer will be good without the crystal.
+1 to erockrph, you can do a “minibrew” and add it in. You can also add it in at bottling/kegging time.

I’d be leery of doing this at bottling. The extra sugar from the Crystal could lead to bottle bombs.

If I remember correctly, there is very little fermentable sugar in crystal. If it’s only half a pound, it shouldn’t be a factor.

Crystal is certainly less fermentable than base malt, but it still provides a significant amount of fermentable sugar. Crystal malt is in the 32-35 PPPG range, so a half pound would add a bit over 3 gravity points to a 5-gallon batch. Even if that is only 50% fermentable (and I think that is conservative), that’s the equivalent of 0.75 extra volumes of CO2. At best, that will lead to a seriously overcarbonated beer. Bottle bombs are a definite risk.

[theantipunk (jamminbrew)]

@erockrph

@erockrph

With or without the steeping grains, you will still make beer. If your technique is solid, then the beer will be good without the crystal.
+1 to erockrph, you can do a “minibrew” and add it in. You can also add it in at bottling/kegging time.

I’d be leery of doing this at bottling. The extra sugar from the Crystal could lead to bottle bombs.

If I remember correctly, there is very little fermentable sugar in crystal. If it’s only half a pound, it shouldn’t be a factor.

Crystal is certainly less fermentable than base malt, but it still provides a significant amount of fermentable sugar. Crystal malt is in the 32-35 PPPG range, so a half pound would add a bit over 3 gravity points to a 5-gallon batch. Even if that is only 50% fermentable (and I think that is conservative), that’s the equivalent of 0.75 extra volumes of CO2. At best, that will lead to a seriously overcarbonated beer. Bottle bombs are a definite risk.

I stand corrected. This forum is one place I don’t mind being proven wrong.