This has been a persistent problem that I am at my wits end to solving. My seconday keg fermentation takes place at about 15degC or about 63F and when the beer is siphoned in at the start it is always lively with nice dissolved CO2. Then I leave it to mature for about a month [I prime with 2-4oz...
I've been reading here about decoction mashes, but I don't understand exactly what they are and what they do in the conversion process that is different, say, to a stepped infusion mash. Can someone enlighten me?