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Not sure what you meant Irish. In any case my co-brewers are not up for decoction this time so its back to single infusion with melanoidin and a long boil. If it turns out way off base then will do decoction on my own next time.

Hey Wickman6, how long will you boil the decoctions for and do you plan on decoction rests before they reach the boil? Beer Smith doesnt suggest any times for this, only the main mash rest temps/times which i wrote Beer Smiths default settings for double decoction below to see if you think they...

Looked into doing a decoction, seems straight forward so think I'll do that in the end and omit the melanoidin. Think I'll skip ale yeast in lieu of further info and split batch and try couple different lager yeasts.

OK this is what I think I will go with....any thoughts/advice. Recipe Specifications -------------------------- Boil Size: 7.13 gal Post Boil Volume: 5.25 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.75 gal Estimated OG: 1.076 SG Estimated Color: 30.6 SRM Estimated IBU: 25.9 IBUs...

Whats your opinion on using Melanoiden Malt and how much in place of decoction?

Could you suggest for the sake of this thread an ale yeast?

Me too. What recipe/conditions you going with? Maybe we could collaborate and do a couple variations and see what we get...?

I like a challenge...! It's next on my schedule. Will post back with a final recipe for opinions.

Come on the Terriers!! ;)

Brewed this a couple of months ago. Drinking it now. Its pretty good, but I like it better when it had some residual sweetness from the priming sugar still in it whilst it was carbing up, about week 2 was great!! I was a little low on my mash but only a couple degrees, maybe that was it...!

I think I decided on the brass nipples for extra grip when it gets hot in the mash - didn't want a stuck sparge!! Figured may as well do same on sparge arm...

Works great! 1°F temp drop over an hour. No leaks. No expensive ball valves. No stuck mashes. Easy to clean. I can even swap out the 4 corners of the sparge arm for slightly longer ones to allow it to rest on the coolers upper edge when doing 10G batches. I think thats a success... Only...

Sounds like Cask Conditioning to me...or rather Keg Conditioning.. :)

I see at least 10 right angles...

Yes, it will rest on the top edge too. I have another set of those four pipe pieces that rest on the edge cut a little longer and swap them out if i'm doing a larger batch or higher alcohol beer with bigger grain bill. I would drill less holes in the sparge arm than I did though. I have...

Here are pics from my mash tun build...its a 70quart coleman cooler with CPVC manifold and sparge arm. Silicon tubing is used to connect the HLT to sparge arm and from the cooler outlet to the BK with an inline valve to control flow to the BK. I used brass barb fittings. I also used a foil...

Here are pics from my mash tun build...its a 70quart coleman cool with CPVC manifold and sparge arm. Silicon subing is used from the HLT to sparge arm and from the cooler outler to the BK with an inline valve to control flow to BK. I used brass barb fittings. I also used a foil covered piece of...

After a 2 week primary at 60 (swamp cooler) I cold crashed it for 5 days at 40°F (johnson controlled fridge in the garage) and then allowed it to come back up to 70°F (house) to bottle. Its carbonating at 70°F (house) now and then I will condition it in bottles at ~55°F for 2 months (cellar ie...

Is there anything special about the grain bill that makes this more amenable to fermenting at ale temps. I ask because I was thinking of changing up the grain bill to do 4lb of each, the pilsner, munich, vienna (and omitting the caramuich and caravienna) and fermenting as suggested. Im new-ish...

How did you brew night go hallucinaut?