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Old 01-30-2007, 03:36 AM   #11
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I think Noonan's book Brewing Lager Beer describes mechanics and physics (or I should say chemistry) of the process very well.

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Old 01-30-2007, 01:13 PM   #12
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Quote:
Originally Posted by AdIn
I think Noonan's book Brewing Lager Beer describes mechanics and physics (or I should say chemistry) of the process very well.
It does, and I basically planned my brew around information from both Noonan and Palmer. I think but for the stuck lautertun everything would have been fine as I could have easily bumped up my sacchrification temp by just drawing off a little wort from the tun, boiling it and re-adding it.

It is an interesting process for sure, and I am glad I tried it, but if the results are not noticeable I am not sure I will put myself through the torture again. I have a ten gallon cooler for a mashtun, so I could have just done simple infusions the whole way and still had plenty of room--my intent was to try to max out the malt flavor in a traditional German dopplebock.

Trying to slowly heat grains on a 40,000+ btu burner is a bit of a hassle!

I probably underpitched my 1000 ml starter of wyeast bavarian lager (2206) as it took a full 24 hours to get going, but it has finally kicked into gear and there is a good foam head as of this morning. I pitched the starter cold at 55 into the beer at 55 and am thinking of skipping a diacytal rest altogether. THoughts?
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Old 01-31-2007, 03:36 AM   #13
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I was doing double decoctions all the time, mashing in a pot so if I came in low I could bump the temp with some heat. I was juggling the mash between two 5.5 gallon stainless pots I bought at Wal Mart, those things are worth their weight in gold. I can throw the mash on the stove, turn the gas to wide open throttle and bring to a boil without it ever burning.

The real back breaker is pulling the first decoction. Attempting to pull the correct volume, the thick portion, bring to a sac rest, bring to a boil, adding back to main mash and having to correct temp of mash. The second pull is a cake walk. Correct volume is not as critical, don't have to dig for the thick part of the mash, you bring the decoction straight to a boil and when added back just don't get over 175 degrees.

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Old 01-31-2007, 01:20 PM   #14
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Quote:
Originally Posted by AdIn
I think Noonan's book Brewing Lager Beer describes mechanics and physics (or I should say chemistry) of the process very well.
I had a gift cert at amazon, I should have bought that...

If I wanted to try a decotion mash (like, when I'm over at Kai's and had some expert help), is there any additional gear that I would need? Is there any requirement that you fly sparge, for example?
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Old 01-31-2007, 06:02 PM   #15
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You really just need an extra pot that holds 3+ gallons, a slotted spoon and a quart-sized container (I used a pyrex measuring cup which worked very well).

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Old 01-31-2007, 07:28 PM   #16
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Quote:
Originally Posted by jeffg
You really just need an extra pot that holds 3+ gallons, a slotted spoon and a quart-sized container (I used a pyrex measuring cup which worked very well).
Right, I also do decoction on my stove instead of the burner. Usually it takes me ~10 minutes to bring mash to boil.
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Old 01-31-2007, 07:34 PM   #17
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Quote:
Originally Posted by jeffg
You really just need an extra pot that holds 3+ gallons, a slotted spoon and a quart-sized container (I used a pyrex measuring cup which worked very well).
Check, check, check.

Hmm... time to check out Noonan's book.
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Old 02-13-2007, 01:18 AM   #18
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Quote:
Originally Posted by jeffg
You really just need an extra pot that holds 3+ gallons, a slotted spoon and a quart-sized container (I used a pyrex measuring cup which worked very well).
these help. Some other things to consider, as far as what you will need.
  • Lager chamber
  • Temperature controller device
  • A starter with copius amounts of lager yeast
  • slightly more patience then ale brewing



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Old 02-25-2007, 12:10 AM   #19
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So I racked my Dopplebock today. It is taking its sweet ass time ofr sure. it is still actively fermenting at 50 degrees after 3.5 weeks. Gravity is down to 1.023. I expect it will drop a little more, but certainly I will not get down in the 1.010-1.014 range I am used to. For you decoction experts, is a higher final gravity normal due to boiling the grains or was it something particular to my method? Thoughts?

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Old 02-25-2007, 12:13 AM   #20
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Quote:
Originally Posted by Baron von BeeGee

They're also useful if you have limited space in your mashtun. This is my case when doing a Doppelbock or other big beer.
Ive done a couple of mash-outs using decoction to keep the mash volume down, Its great!
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