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It seems like Im trying to make todays brew session as difficult as possible. Going to try decoction to get step temperatures. The question; is there any advantage (or disadvantage) to thinning the mash as the temperature is increased?
I was giving some thought to adding 5 quarts of the thick mash decoctions to 2 quarts of water already at boiling in the pot and bringing this mixture back to a boil. The thought is that the thinner mash during saccrification will improve fermentables. And that the water in the decoction will reduce scorching. Is this an acceptable way to do this?
The beer is an IPA that doesnt really need this process. Im just looking for the experience.
I was giving some thought to adding 5 quarts of the thick mash decoctions to 2 quarts of water already at boiling in the pot and bringing this mixture back to a boil. The thought is that the thinner mash during saccrification will improve fermentables. And that the water in the decoction will reduce scorching. Is this an acceptable way to do this?
The beer is an IPA that doesnt really need this process. Im just looking for the experience.