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Old 03-24-2008, 11:08 PM   #31
mrk305
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Excellent videos! I almost wish I hadn't watched it though. I was just getting happy with my process! Thanks for posting it!



 
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Old 03-25-2008, 01:34 AM   #32
rurounikitsune
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Just what I needed! Now I can start planning my Doppelbock.



 
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Old 03-25-2008, 02:07 AM   #33
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Quote:
Originally Posted by z987k
I just watched the videos and read this http://www.strandbrewers.org/techinfo/decoct1.htm
This is basically like most of the other instructions I found so far. They also rely on precisely calculating the decoction volume, which will cause most of the headache when you miss your sacc rest temp.

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The only thing I never really picked up was what this does to the finished product vs infusion mashing? At the end there he had all the protein built up on top, assuming that doesn't make it to the beer, does head retention suffer (I suspect not)?
Maltier profile, higher FG?
There is a lot of debate about this. I have done many decocted and non-decocted batches so far and noticed for myself, that the differences must be subtle. I still have to make a good side by side to see for myself what a decoction tastes like. The FG should actually be lower for decocted beers as the beta amylase will have more starch ends (since some of the starch has been converted to dextines) to work on. But that can be compensated for with a higher sacc rest temp.


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Just wondering what does the thinner mash provided? The only reason I did such a thick part of the decoction was I think it was BYO interview a German Brewery and brew master was saying part of not extracting tannins was due in part to the high sugar content of the decoction along with mash PH
There is tannin extraction happening. Just not as excessive as it would be when the pH raises significantly. Thinner mashes allow for thinner decoctions as well as for less tannin extraction in the over-all process as you will be using less sparge water.

Kai

 
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Old 03-25-2008, 11:57 AM   #34
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Great job Kaiser! That's another HBT educational gem. I think some of the probrewers I know would be impressed by that tutorial. Awesome work
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Old 03-25-2008, 05:31 PM   #35
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wow Kaiser..

what a smart guy.. and a great video.. waaayy over my head..

your accent helps with your credibility though..haha

 
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Old 03-25-2008, 05:47 PM   #36
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Quote:
Originally Posted by aekdbbop
your accent helps with your credibility though..haha
Maybe I should make a video in which I show how to pronouce common brewing terms like kraeusen and vorlauf.

Kai

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Old 03-26-2008, 12:19 AM   #37
DeadYetiBrew
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Thanks Kai,

I appreciate the video, really simplified my thoughts on it.... In fact i don't know why i didn't decoct from the start.... Looks like control is easier than other methods....

This is great still trying to figure out when i'll be able to brew my O-fest and Bock...

 
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Old 03-26-2008, 02:59 AM   #38
Kaiser
 
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Quote:
Originally Posted by DeadYetiBrew
I appreciate the video, really simplified my thoughts on it.... In fact i don't know why i didn't decoct from the start.... Looks like control is easier than other methods....
You don't have to decoct to get that control. Simply aiming for a dough-in between 133 F and 140 and using boiling water infusions to raise the temp to sacc temp temperatures works well enough. That's what I do as my standard mash for German beers.

Kai

 
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Old 03-26-2008, 04:03 AM   #39
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Quote:
Originally Posted by Kaiser
You don't have to decoct to get that control. Simply aiming for a dough-in between 133 F and 140 and using boiling water infusions to raise the temp to sacc temp temperatures works well enough. That's what I do as my standard mash for German beers.

Kai
Thats true but not as fun

 
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Old 04-19-2008, 09:23 PM   #40
instereo13
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great video. I'm gonna try a double decoction pilsner next.

One question: why do you do your iodine test on chalk?

jason



 
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