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Old 03-23-2008, 04:18 AM   #11
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May 2006
Adams, MA
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OUTSTANDING videos, Kai! Really professionally done (thanks a ton for translating to °F for those of us who are less Euro-focused ). I'm going to be getting to that Pilsner next weekend, this helps a lot (especially seeing how much thinner you're doing these mashes).
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Old 03-23-2008, 04:38 AM   #12
Aug 2007
Phoenix, AZ
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That was great! Thanks for sharing your knowledge. I learned a lot about decoctions, I might even try one. I just have one question: what do you think a protein rest contributes to the wort?

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Old 03-23-2008, 05:06 AM   #13
Jan 2007
Lexington, Virginia
Posts: 131

Fantastic video!

Please pardon my naivete, as this is the first time I've actually seen this done; but, I kept wondering during the video if boiling the decoction would extract the tannins from the malt husks? I know that I must be wrong to think this. So how does that work?
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Old 03-23-2008, 05:49 AM   #14
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Jun 2007
La Puente, CA, California
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Absolutely fantastic Kai, I have always wanted to see this done and have tried it before but you make it a lot easier to understand and implement. I loved the music and want to go to Germany before my life is done and enjoy some good German beer and food and go to some brewery's and see the masters of brewing at work. What amaizes me the most is that before we had all these fancy measuring devices and labs to find out what is actually happening in a mash the old world brewers had perfected brewing and made fantastic beer. Good work Kai.


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Old 03-23-2008, 06:07 AM   #15
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Jul 2006
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Very nicely done I have done 1 double decoction and Really liked the beer that I came up with but DAMN the time... the time it takes is crazy.
again well done
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Old 03-23-2008, 12:42 PM   #16
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Dec 2005
Round Rock Texas
Posts: 473
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Even though I have no plans to do a decoction, double or otherwise, in the forseeable future it was a real pleasure to watch such a well done video and learn how to do decoction mashing. The accent and music really contributed a lot to the presentation.
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Old 03-23-2008, 12:49 PM   #17
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Nov 2005
Pepperell, MA
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Thanks, guys.

Originally Posted by Iordz
what do you think a protein rest contributes to the wort?
Not much these days and mine are starting to get shorter as well. The more I read about that, the more I realize that even European malts don't need them anymore.


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Old 03-24-2008, 03:23 PM   #18
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Nov 2007
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So it's more of an old school thing done nowadays to get the "old world" feel?
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Old 03-24-2008, 04:26 PM   #19
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Oct 2007
somewhere west of Boston Harba'
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Hey, that's my car...! (grey Subie in bckgrd).

Yes, I was at Kaiser's that brew day, and now know all about German beer-making...

I want to thank Kai for a very informative session! Honestly, a lot was way over my (n00b) head, but it demystified quite a few concepts.

I just loved the different colors and smell the mash developed during the process... very cool!

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Old 03-24-2008, 05:23 PM   #20
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Oct 2006
Lancaster County, PA
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Excellent videos... Never have done a decoction, but its on my to-do list and this really helps...

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