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Old 08-21-2007, 10:34 PM   #11
Beerrific
 
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Quote:
Originally Posted by Damn Squirrels
One thing I've always wondered....

Decoctions are supposed to add maltiness.

Water over 170 degrees is supposed to bring tannins out of the husks of the grain.


How do you reconcile these two statements?
Water over 170 at the wrong pH brings out excess tannins.

 
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Old 08-21-2007, 10:43 PM   #12
Sir Humpsalot
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Quote:
Originally Posted by Beerrific
Water over 170 at the wrong pH brings out excess tannins.
So if you add some malt or salts to modify the pH, it's a non-issue?
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Old 08-21-2007, 10:47 PM   #13
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Quote:
Originally Posted by Damn Squirrels
So if you add some malt or salts to modify the pH, it's a non-issue?
Since you should hold the pH of the mash at a certain value, when you pull off the part to boil, it should be at the correct pH (the mash pH), and you won't extract excess tannins.

 
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Old 08-22-2007, 12:04 AM   #14
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also from what I have heard is the fact that it is a high concentration of sugar, seems like I read that in BYB. I have done two decoction, I just like the process and if im gonna step mash its the only way I can. It takes a while but I have been very happy with the beers that I have used it on. I plan on doing it again soon.

 
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Old 08-22-2007, 12:26 AM   #15
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Sorry Damn Squirrels, I hate when people ignore a good question, I just have no clue how to answer.

I had a question, but I think it has been answered. If you reserved an amount of grain and boiled seperately to shortcut the decoction, it would not benefit from the original rest,thus not saving any trouble or time, right?

 
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Old 08-22-2007, 02:26 AM   #16
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I've done a couple of decoctions, mainly because my brewpot is quite small so I can't just keep adding boiling water to mash out or to fix an infusion.

I don't really find it that hard, although I'm probably not doing it 100% correctly, just take some thick mash out, boil the sucker and throw 'er back in. Seems to work OK. Beersmith works reasonably well for working out how much to pull off.

 
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