Due to circumstances beyond my control I find myself doing no-boil extract beer.
I’ve been pleasantly surprised by how well the two that I’ve done so far have turned out.
Anyone else?
Although I don’t do it regularly, I have done it. Worked fine for me.
I have only done if for sours and plan to do it for another sour this weekend.
No boil has always been an interesting concept to me.
Do you have a temp probe in the wort connected to the cooktop or is it the display panel temp setting (without probe)?
I’m planning a two gallon batch of stout later today. I put a pound of dark roasted grains (8ozs. roast barley, 4ozs. Blackprinz, and 4 ozs. caraffa II) to cold steep overnight.
1.5 lbs. pale ale dme
.5 lb. golden light dme
1 oz. styrian goldings
1 pack S-33
You’re probably going to want to boil those. My featt is lactobacillus on the grain.
Boiling the cold steep shouldn’t be necessary. ~160 kills everything we brewers need to worry about, so as long as the steep is brought to at least that temp, even for just a few seconds, that’ll do it.
Yep. In another message to Steve, I clarified that pasteurization temp was fine.
Because I wasn’t paying as strict attention as I should have I had my first boil over (a small one) so it got well pasteurized.