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Old 08-31-2011, 02:47 PM   #11
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I figure to do it on every brew now. Why not?

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Old 08-31-2011, 03:20 PM   #12
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I figure to do it on every brew now. Why not?
On some brews its plan not necessary, IMO. Like an IPA, but again IMO, all European Beers (excluding British Beers) should be decocted.
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Old 08-31-2011, 03:49 PM   #13
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Decocting makes an amazing difference in a hefe. I like it in Berliner Weiss and Octoberfest as well. I've tried it in a saison and was similarly pleased.

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Old 08-31-2011, 05:40 PM   #14
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AWESOME! Thanks Dwarven.

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Old 08-31-2011, 05:48 PM   #15
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Quote:
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On some brews its plan not necessary, IMO. Like an IPA, but again IMO, all European Beers (excluding British Beers) should be decocted.
It is never necessary. However, it always affects the end product. It adds a character that is debatable, but in my opinion noticeable and unreproducible by other means.
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Old 08-31-2011, 06:43 PM   #16
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I have not done decoctions as of yet.

Many people seem to be saying it makes a difference. But what is the difference? Is it based only on melonoidin reactions/products? I would think you could compensate for this with different malts as mentioned above. (I think Strong also mentions this in his new book)

Have many people done any side-by-sides with regard to decoction versus adjuncts?

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Old 08-31-2011, 07:08 PM   #17
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It does make a difference. You can compensate with malts. A difference, however slight, still exists between the malt examples and the deco examples. I have done side by sides.

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Old 08-31-2011, 07:13 PM   #18
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It does make a difference. You can compensate with malts. A difference, however slight, still exists between the malt examples and the deco examples. I have done side by sides.
So what is the difference exactly? Taste? Mouthfeel? What part can be compenstated for and which not?

I've been very happy with my beers without decoction. But I'm always looking to make even better batches so I'm looking for more discrete descriptions of what changes/improves with decoction to determine if its something I want to do.
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Old 08-31-2011, 07:37 PM   #19
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I do decoctions for all German wheat styles and typically all Belgian styles. I do not do them for any British or American styles.

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Old 08-31-2011, 08:32 PM   #20
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The quality I have percieved, is a depth of flavor that is hard to describe.

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