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Old 02-27-2011, 10:57 PM   #31
KingBrianI
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For the hops, you want to do this. Bring your wort to a boil. Set a timer for 90 minutes. When 30 minutes have gone by and the timer has 60 minutes left, throw the hops in. Some people use little bags to contain the hops but I just let them float free. I'm not sure what is best for electric kettles. Anyway, the hops boil away in there for the 60 remaining minutes. After the 60 minutes are up, turn off the heat and chill the wort. You can then strain the hops out.

You definitely need to aerate the wort. The oxygen you introduce is vital for the yeasts' reproduction. By boiling the wort, you forced all of the oxygen out. You need to get as much as you can back in there so the yeast are happy. You can do that by pouring the wort violently into your fermentation vessel, then closing up the vessel and shaking it vigorously for a couple of minutes. I've heard varying opinions on how long it takes to get the wort saturated with oxygen but you can't really shake it too much. You want at least a couple of minutes of really good shaking. Once it is aerated and at pitching temperature you can go ahead and add the yeast. Seal it up and wait for the magic to happen.

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Old 02-27-2011, 11:00 PM   #32
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Oh, forgot to mention. It looks like your hops are 3% alpha acid, is that right? In that case, you are going to need to use slightly more hops than what the recipe calls for (since the recipe was based on 4% alpha acid hops). If they are 3% like it looks, you'll want to use 2.4 oz (68 g) of the hops to get the same bittering.

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Old 02-28-2011, 12:07 AM   #33
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Yup 3% is what it says on the pack so 64 g it is then.

Can i just run the process by you as i am literally only a temperature probe away from brew day.

1. Heat up the strike water and dough in the grain.
2. Follow the whole decoction schedule you have detailed.
3. Vorlauf and first runnings.
4. Batch sparge in 2 steps (10qts per step) and drain the wort to the brew kettle.
5. Boil the wort for 90 min adding the hops after 30 min.
6. Drain the wort to the fermentation vessel through hop strainer.
7. Shake the s**t out of it.
8. Cool to yeast pitching temperature.
9. Make starter and pitch.

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Old 02-28-2011, 12:17 AM   #34
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Looks like you've got the process right there. The only thing I would recommend is to cool before shaking it. The cooler the wort, the more oxygen it will take. Other than that, it looks like you are all set to go.

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Old 03-03-2011, 10:40 AM   #35
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Just received my temperature probe this morning so it's getting very close to brew day.

I just have one concern after reading the material on palmers site. It says that above 170°F the 'husk tannins' become more soluble. Based on the mash schedule in the wiki for double enhanced decoction the grains are brought all the way up to boiling. Is this correct or have i misunderstood the process.

Apologies for the continued harassment.

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Old 03-03-2011, 11:28 AM   #36
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You do indeed bring the decoction up to boiling. It was a sticking point for me as well when I was first learning about the process but it works. Next time I'm in Ireland I'll stop by for a pint!

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Old 03-09-2011, 03:28 PM   #37
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Well thats my first all-grainer done and by the Christ is it an involved process. Going for a double enhanced decoction first time out may have been a little bit too in at the deep end but i enjoyed it none the less.

The best part for me was building all the brewing equipment, the fermentation chamber is something I'm especially impressed with. I tried to control the temperature steps in the decoction using a PID controller in conjunction with some temperature probes. For anybody who is intending on doing Decoction mashes this is completely unnecessary, just wait till your 1°C or 2°F below the target temp and pull the plug. If you lose a degree or two just fore it up again during the rest. Didn't matter anyhow cos i blew my PID controller heating up the strike water

Just 3 months fermentation to go now

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Old 03-09-2011, 03:59 PM   #38
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Awesome, now lets see some pictures!

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Old 03-09-2011, 10:51 PM   #39
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This is all i have for the time being



its not much but hopefully i'll have something a bit better in a few months

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Old 03-12-2011, 10:11 AM   #40
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The smell in the fermentation chamber is fairly horrendous, is this normal?

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