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10-17-2011

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08-18-2014 7:03 PM

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  • Posted in thread: Mash Temperature Experiment on 08-16-2014 at 12:53 AM
    "Just an educated guess here, but the Hochkurz method (146-148F followed by 160-162F) would
    likely maximize fermentability since those temps are selected to maximize activity of alpha
    then beta amylas...

  • Posted in thread: Mash Temperature Experiment on 08-15-2014 at 01:58 PM
    I'm not sure if this will make a difference. Starch doesn't gelatinize at 148F, at 158F it is
    jelled. At 148F, beta will be working on starch that hasn't begun to jell. At 158F, alpha will
    be working ...

  • Posted in thread: Scorched Decoction on 08-12-2014 at 12:19 AM
    As long as it doesn't smell like burnt toast it should be OK. Only, aging will tell if the mash
    picked up a flavor. There should be liquid laying on top of the mash before taking it to a
    boil. In the ...

  • Posted in thread: Schmitz Hochkurz Decoction on 08-10-2014 at 06:54 PM
    It will be interesting to see what turns out after boiling mostly Munich, rich in melandoin,
    for 40 minutes.

  • Posted in thread: Dunkels style. on 08-10-2014 at 05:08 PM
    Munich is rich in melanoidin. It will be interesting to see what turns out after boiling the
    malt for 40 minutes. I would do it.

  • Posted in thread: Decoction question on 08-08-2014 at 10:38 PM
    Take a look at Wobdees posts about the Schmitz decoction method. Here's what will happen if
    thick mash is pulled, boiled and added back to the main mash in order to reach mash out temp.
    The thick mash...

  • Posted in thread: To Dedoction or Not? on 07-27-2014 at 05:20 PM
    Take a look at Wobdee's posts on a process he's experimenting with. He's experimenting with the
    Schmitz decoction method. He's added a cool twist to the process. When I read the way he
    performed the p...

  • Posted in thread: To Dedoction or Not? on 07-27-2014 at 03:13 PM
    Something to consider. When deciding on a recipe to use with the Tri-Decoction method, make
    sure that it isn't a recipe designed to work well with the English or Programmed mashing
    methods. During par...

  • Posted in thread: Sanity restored - thanks to HBT and a diacetyl test on 07-23-2014 at 01:02 PM
    If diacetyl forms during primary fermentation and if it is caught early enough, it can be
    removed by jacking up the temp a few degrees and by extending the length of time the beer will
    be in the ferme...

  • Posted in thread: Schmitz Hochkurz Decoction on 07-13-2014 at 05:41 PM
    You might want to add hops after boiling past the hot break. Start timing when you add the
    bittering hops and boil one hour. When I play around with a Wit style, I'll add hops to one of
    the decoctions...

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