First time

[Burp]

G’day Guys,

New to this being my first time. I have bought some Snowy Mountain Pale Ale from Australian Home Brewing. The instructions are a little hard to understand.

Guys, what is “steeping”? I’ve googled but can’t find a clear definition.

“Ferment between 18-24* which is fine but for how long? It’s not mentioned.

Cheers.

Al.

 

[philrob]

Steeping normally means to soak malted barley etc. at about 70ºC for about an hour. It's not needed with the ingredients in the attachment to your post, so just do not concern yourself with that.
Unfortunately, the term steeping in your recipe is a bit of a misnomer. In your case it simple means to let it stand as is after you've completed the boil with the last of the hops before straining off the liquid.
Looks like it should make a decent brew.
If you can, preferably ferment towards the lower end of the temperature range of 18-24ºC as recommended, as it will give you a cleaner beer with less off flavours. How long to ferment depends on how quickly your yeast does its job. Don't rely on a time frame for this. Measure your starting gravity and your finishing gravity to make sure it's within the expected attenuation range for your yeast. A hydrometer is your friend here.
Most longer term brewers will use a dedicated fridge with an external temperature controller to set the exact desired temperature.
Good luck.

 

[Burp]

Steeping normally means to soak malted barley etc. at about 70ºC for about an hour. It's not needed with the ingredients in the attachment to your post, so just do not concern yourself with that.
Unfortunately, the term steeping in your recipe is a bit of a misnomer. In your case it simple means to let it stand as is after you've completed the boil with the last of the hops before straining off the liquid.
Looks like it should make a decent brew.
If you can, preferably ferment towards the lower end of the temperature range of 18-24ºC as recommended, as it will give you a cleaner beer with less off flavours. How long to ferment depends on how quickly your yeast does its job. Don't rely on a time frame for this. Measure your starting gravity and your finishing gravity to make sure it's within the expected attenuation range for your yeast. A hydrometer is your friend here.
Most longer term brewers will use a dedicated fridge with an external temperature controller to set the exact desired temperature.
Good luck.

Thanks heaps mate. Great information.
Al.

 

[Spacman]

A practice I used before I had the means to chill my wort down to pitching temp was have about 8 large soup cans (which had been cleaned and rinsed in boiling water) (also opened on the top using one of them horizontal top mounted can openers *culinaire magican that take the entire top section of the can off) worth of ice in the freezer. Work out the volume of these and subtract that from your intended pre ferment volume, leaving you with the pre ice-addition volume.. THen, when you have all of your other wort ingredients in your fermenter, all still nice and hot, put the 8 cans worth of ice in, this then completing your final batch volume as well as giving you a quicker lowering of temp so that you can pitch your yeast safely. All the best with your brewing mate.

 

[koshari]

think of steeping like making barley tea, its a great tool for partial grain brewing. effectively you get a bit of mouthfeel and some biscuit flavour without mashing and converting the starches to sugers that would otherwise be fermented out, you really just need hot enough water to pasturise the grain when steeping.

 

[philrob]

Steeping is really only when you use crystal or cara grain. If you are using malted grains you are doing a mash. Never mind the terminology, the result is the same.