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Sorry I asked that wrong, what is the benefit of a wort only decoction?

I would love that, happy hours at my local brew pubs are $6 pints...

Just discovered something, the 1/4 pint sitting in the engine mixed with 3/4 pint of refrigerated beer makes the full pint at a perfect cellar temperature. I also need some motivation to keg the bitter that's be crash cooling for a week....

What would be the benefit of a mash only decoction?

I'll send you a picture of the 1/2 tube I put on, it doesn't seem to collapse at all. I also bought one of these to try but didn't realize it was delivered till after I had it all together. They state it can fit on the barb from the engine.

I was also going to get a northern swan neck but I actually like the way it pours with the southern short one. And also without a sparkler. I added the 1/2 tube which does a much better job holding it's form and it fits just fine as is. All in all a successful night. Now I just need Amazon to...

Ok back together and no leaks so far. @DuncB the o rings were in good shape so I put one on the actual shaft so when the engine was in the closed position the cylinder is fully extended and seals the shaft off. I also replaced the springs so the handle has no play at the top position. I gave it...

Nice thanks I'll check it out, I am sure I have listened to it before. I was actually going to write to James about doing a Kai redux like he did with Jack M recently as he was asking for suggestions. I do really appreciate Kai's episodes and website.

WCPils

Wonder what's next Supper or Dinner? What do they call it up there anyway?

This is my advice too. I have wasted a lot of CO2 trying to off gas sulfur from kegs to no avail. Nothing better than a couple of weeks. If you can't wait pour and then swirl a bit and let your beer sit for 5 minutes The sulfur should dissipate.

My favorite season of the year.

I listened again and this is the process as I understand it. Step mash (in C) 52-62-68-72 then pull off 2/3 of the mash, boil the remaining 1/3 for 10-20 min, then add to the remaining 2/3 for mashout then lauter and boil immediately. The decoction step is used to raise to mashout temp...

Yes that's exactly it, they don't have the brewhouse to do traditional decoction. If I heard him correctly he always does a step mash, 52-62-68-72-76 and then a mashout decoction where 2/3rds of the wort is removed and the rest is boiled. I am wondering if Bassman2003 is right and the point...

Interesting podcast below. He talks about doing a mashout decoction, where I think he means he takes out 2/3 of the wort and then boils the rest of the wort with the grains after the mashout? Maybe I am misunderstanding? But it got me to thinking. Could I do a decoction simply by taking half the...

I'm still trying to wrap my head around these while referencing this. https://zythophile.co.uk/2019/09/21/blissful-unions/

Half pour of Citra saison ;)

German pils, or prolly should call it a keller pils. The novalager character is fading and it's turning out better.

Genius!

I turned the PSI up to 11 on the WC pils. Maybe a tad much...