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Old 04-02-2013, 05:53 PM   #1
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Default Technique to try ingredients before you brew with them

Hi All,

Here is a technique I came up with to brew multiple quart batches, at once, to try different ingredients. I plan to add this as a tutorial but the whole reserve posts thing seemed to be a pain, so for now, here's a direct link.

Try ingredients before brewday

Hope you find it useful!

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Old 04-03-2013, 04:45 AM   #2
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Nice technique. I like experiments.

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Old 04-03-2013, 05:13 AM   #3
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Thanks. This looks like its a great idea. Will definitely be trying this out soon. Cheers!

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Old 04-03-2013, 06:27 AM   #4
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Bookmarked the link and will be playing around with this technique, meethinks....

Thanks for posting it!

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Old 04-03-2013, 09:47 AM   #5
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I like it. But I do have a question. Do you think an oven would work as well as a microwave? The thought of 1200w for an hour does seem a little scary but then again, anything longer than 5 mins doesn't go into my microwave.

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Old 04-03-2013, 11:54 AM   #6
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You can put the mason jars in a pot on the stove with a few inches of boiling water if you don't want to use the microwave.

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Old 04-03-2013, 12:29 PM   #7
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Bookmarked your link. I love the idea. I'm just starting to get into more recipe development, but it is very overwhelming. I liken it to cooking also, but I've been cooking/eating for ~25 years, so I'm pretty familiar with many ingredients/spices, but I've only been brewing for ~1.5 years, so it's hard to know where to start. Thanks!

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Old 04-03-2013, 01:27 PM   #8
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great writeup. I look forward to trying this out.

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Old 04-03-2013, 01:50 PM   #9
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Great idea!

Many ways to customize and adapt to specific needs and tests.

The one thing I can think of if we want to sample the flavor and aroma contribution of the specialty malts in a finalized beer is that their character maybe largely obscured by the hops and DME itself. Also the amount of hops added could be more precise perhaps.

This is way more refined than chewing raw malts to get an idea of their flavor.

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Old 04-03-2013, 02:27 PM   #10
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Quote:
Originally Posted by IslandLizard View Post
The one thing I can think of if we want to sample the flavor and aroma contribution of the specialty malts in a finalized beer is that their character maybe largely obscured by the hops and DME itself. Also the amount of hops added could be more precise perhaps.
That is true and I did think about that. That's why I added hops at the beginning for bitterness only and amped up the percentage of specialty grains.

For example, Amber malt is very pronounced at 5%, but I bumped it to 10% so that it really stands out. You could bump it even higher if you wanted.

As for the hops, I was at the mercy of my crappy scale. I'm going to get one that's more precise in the future.
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