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Old 03-21-2013, 04:36 PM   #21
stamandster
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Sub'd, i love the science and empirical evidence.

 
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Old 04-07-2013, 01:35 AM   #22
CadillacAndy
 
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Thanks for taking the time to post this stuff. It's helped to confirm some of my own thoughts and less scientific research.

 
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Old 03-05-2014, 05:00 AM   #23
electrolight
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Awesome stuff! I've got to ask though... why not brew a normal batch without the malanoiden? That would allow you to solve the age old question of "does decoction mashing actually increase maltiness or not".

Just wondering. But nice job.

 
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Old 03-05-2014, 04:23 PM   #24
Denny
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Quote:
Originally Posted by electrolight View Post
Awesome stuff! I've got to ask though... why not brew a normal batch without the malanoiden? That would allow you to solve the age old question of "does decoction mashing actually increase maltiness or not".

Just wondering. But nice job.
Been done...take a look at http://www.ahaconference.org/wp-cont.../DennyConn.pdf starting on pg. 25
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Old 03-05-2014, 05:20 PM   #25
electrolight
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Wow! That is legit. I appreciate the source. I know it is a close call. But I appreciate the fact that they had a no-preference option. Good stuff. Glad to know that if you put more work into your brew you can get a better result. Even if only barely.

 
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Old 03-05-2014, 05:36 PM   #26
Weezy
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Nice experiment an write-up...thanks for sharing.


Many specialty grains were created with the intent of mimicking the effects of different brewing techniques, right?

 
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Old 03-05-2014, 05:54 PM   #27
Denny
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Quote:
Originally Posted by electrolight View Post
Wow! That is legit. I appreciate the source. I know it is a close call. But I appreciate the fact that they had a no-preference option. Good stuff. Glad to know that if you put more work into your brew you can get a better result. Even if only barely.
That's one way to look at it. I see it as if you combine those who didn't prefer decoction with the no preference, it's more than those who preferred decoction. To me, that says that decoction won't make a noticeably better beer.
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Old 03-05-2014, 05:55 PM   #28
Denny
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Quote:
Originally Posted by Weezy View Post
Nice experiment an write-up...thanks for sharing.


Many specialty grains were created with the intent of mimicking the effects of different brewing techniques, right?
It's covered in more depth in the book Drew Beechum and I just finished (minutes ago!). The book will be out in Nov., and info will also be available on our website Experimentalbrew.com
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Old 03-05-2014, 07:33 PM   #29
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Quote:
Originally Posted by Denny View Post
It's covered in more depth in the book Drew Beechum and I just finished (minutes ago!). The book will be out in Nov., and info will also be available on our website Experimentalbrew.com
Very cool.

 
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Old 03-09-2014, 05:04 PM   #30
VladOfTrub
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In the A-H-Ahso experiment, decoction verses infusion. The decoction brewer is using the same ingredients as the infuser. High modified malt, designed for the infusion process of dumping hot water on malt and waiting for something magical to happen. Why not have the infuser use ingredients suitable for decoction method and see what the results are? Let the infuser use lower modified malt, the preference of decoction brewers that understand the process. Give the other fox the key to the hen house one time. Decoction brewing isn't for every one. Especially, now a days with time being so valuable. However, it takes more time to produce a Benz than a haywagon. It all boils down to what allows a person the opportunity to have fun and be happy. Basically, that's what every hobby is about, or should be about. To me, the infusion process is about as much fun and interesting as watching grass grow. But, that's me. To each his own.

 
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