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Old 10-08-2012, 10:48 PM   #11
VladOfTrub
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OP..Are you attempting Lager?... Anyway..I use a seperate direct fired mash tun, have for many years. I like using a fired mash tun, because I can make mash temp changes quickly, or maintain temps, easily, without infusing water or recirculating. The less recirculation through the husk, when doing Lager or Pils, the finer the end product. The less the chance of a stuck sparge, if you're fly sparging. Vorlauf is enough recirculating. I tri-decoction and use 1.5qts/lb, right from the start. The only extra water is for sparge. However, I step mash, from dough in temps, to the acid rest temp, to the protein rest, by firing the tun. Once, the protein rest is at 10 minutes, I dump in the 1st decoction, to go to the Beta rest. You're kinda doing the same thing with adding heat to the tun, for the steps. I use a 15 G tri-clad for the mash tun and a Blichman 15 G, with their slotted plate, for the lautertun. I bought a spackle stirrer, it works very well when stirring the mash in the mash tun. I use 20-25 lbs grain and scoop it into the lautertun, after mash out. It's not too bad scooping out the mash. Good luck. You'll do fine. Once, you get the process tuned in, it's fun doing a step mash or decoction.

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Old 10-08-2012, 11:05 PM   #12
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Originally Posted by VladOfTrub View Post
OP..Are you attempting Lager?... Anyway..I use a seperate direct fired mash tun, have for many years. I like using a fired mash tun, because I can make mash temp changes quickly, or maintain temps, easily, without infusing water or recirculating. The less recirculation through the husk, when doing Lager or Pils, the finer the end product. The less the chance of a stuck sparge, if you're fly sparging. Vorlauf is enough recirculating. I tri-decoction and use 1.5qts/lb, right from the start. The only extra water is for sparge. However, I step mash, from dough in temps, to the acid rest temp, to the protein rest, by firing the tun. Once, the protein rest is at 10 minutes, I dump in the 1st decoction, to go to the Beta rest. You're kinda doing the same thing with adding heat to the tun, for the steps. I use a 15 G tri-clad for the mash tun and a Blichman 15 G, with their slotted plate, for the lautertun. I bought a spackle stirrer, it works very well when stirring the mash in the mash tun. I use 20-25 lbs grain and scoop it into the lautertun, after mash out. It's not too bad scooping out the mash. Good luck. You'll do fine. Once, you get the process tuned in, it's fun doing a step mash or decoction.
Interesting claim. Can you point me towards any experimentation on the effects of recirculation being harmful? That doesn't really fit with my understandings of the chemistry, and in any case I can't really see how stirring would be better. Perhaps I am missing something, though. Has this ever been tested? I assume that you're suggesting it's an issue of polyphenol solubility?
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Old 10-09-2012, 09:40 AM   #13
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Polyphenol is a pretty wide term. If you're referring to tannin, maybe. I decoction, pH and water chemistry are fore-front, when boiling mash. I think you answered the stirring versus recirc. part on your own, with the statement, "being lazy." If it makes a great Lager. That's good.

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Old 10-09-2012, 10:31 AM   #14
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No lager's yet, Vlad, but I do brew some ales with 'lagerish' tendencies - 100% pils and lagered - strong golden and kolsch, for example.

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Old 10-09-2012, 11:41 AM   #15
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Polyphenol is a pretty wide term. If you're referring to tannin, maybe. I decoction, pH and water chemistry are fore-front, when boiling mash. I think you answered the stirring versus recirc. part on your own, with the statement, "being lazy." If it makes a great Lager. That's good.
Hmm...I don't really follow. What are your reasons to believe that recirculation is harmful in light lagers? Experiments? Claims by others? Propose mechanism? Hunches? Like I said, I can't really imagine how that would be true, but I certainly am open to the idea if you can substantiate or explain it in some way.
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