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Hi All, I'm going to be performing a Hochkurz double decoction for a Marzen I'm brewing in a couple weeks, and I'm trying to dial in my mash schedule, primarily to control my fermentability. I've read all of Kai's writing on the topic and Noonan's chapter on decoction mashing, but my main...

Here is another enlightening article from Mr. Wizard at BYO on creating a fermentable wort. http://byo.com/stories/wizard/article/section/121-mr-wizard/1637-what-mash-temperatures-create-a-sweet-or-dry-beer Well into the article, he states that Bud Light doesn't use enzymes like many other...

I'm doing a Hochkurz double decocted Marzen in a couple weeks, we'll see how I feel about it after that. :)

Trust me, the thought of not only home roasting my base malt, doing a LONG decoction day (which would be even longer than normal with a longer maltose rest), getting a big enough starter, waiting a few weeks for a lager primary fermentation to take place, then wait another 6 weeks for the...

Ironically, when I was first learning about enzyme additions to dry out a beer I looked at this recipe. Maybe the ultimate thing that is being tested here is whether you can add Crystal malt to keep the beer from drying out all the way, which is really the one of the questions that would...

To answer your questions: 1) No. The experiment to try to get down to 1.004ish should dry the beer out but hopefully retain some of the roasty/caramel flavor from the malt. 2 & 3) In this beer, I think it will work well for reaching the desired color and flavor profile. 4) To an extent. I'd...

That's the article I'm referring to, his Beano experiment. I included the link this time: http://byo.com/stories/wizard/article/section/121-mr-wizard/181-beano-brau-a-hefewizens-mr-wizard What I'm trying to figure out is if you need it to hit the low FG and high attenuation in a light...

So as a follow up to my initial post, I've done a bit more reading the last few months to better understand both decoction mashing (which Sam Adams uses in their Light per info on the website), and the use of Amyloglucosidase, which essentially was used to create the Light American Lager style...

While thinking about the extract clone I attempted back in late February, it dawned upon me that some adjustment is probably needed with the ratio of DME used for base malt. Since I believe the feedback from Bell's was the base was American 2-Row, about 40-45% wheat, and a bit of crystal, the...

That's exactly what I was getting at, fermentability based on mash temperature. I can't say I know of a scientific way to quantify this, other than using the manufacturers specs for a range of attenuation, then maybe using a scale that starts at the high end of the range when you mash at 148...

I came to this exact same conclusion late last night right before making my last post. iBrewMaster has it right, so my apologies for doubting the accuracy :). Once I incorporated the Beersmith workaround, everything matched up between recipes. I guess this is where I eat crow and retract...

Ok, after a bit of digging, it appears this might be the issue I'm having with Beersmith. Looks like I'm not the only one who's experiencing this. http://www.beersmith.com/forum/index.php/topic,4911.msg26898.html#msg26898

After playing with both software packages for the last half hour, my head now hurts. :drunk: As an extreme example, I bumped up trub loss to 1.99 (the max) on both Beersmith and iBrewMaster. Beersmith says OG stays the same, 1.050, which can't be right if you are leaving that much wort behind...

Very interesting. Only thing I can see that is different is the pre-boil volume. Mine is 7.25, but that includes a 0.50 gallon kettle trub loss, 1.00 gallon boil-off, and 0.25% cooling shrinkage to get to 5.50 gallons into the fermenter. Somehow I can see this heading in the direction of me...

To simplify this to the greatest extent possible, I doubled checked my equipment profiles again in both Beersmith and iBrewMaster, which are the same. Just as an example, I entered one grain and one hop to see what would happen. I chose: 10lb Briess 2-Row Brewers Malt, Potential SG of...

I have both iBrewMaster and Beersmith. Can anyone comment on the accuracy of the two programs? I find that if I enter the exact same recipe into both programs, I get different results. I understand that there will be slight differences in IBU's and SRM, however those two values are usually...

Thanks for the insight guys. Nice to know there was a reason I kept feeling like I was missing something. I was leaning toward getting the Ward Labs test anyway, then monitoring the alkalinity and hardness throughout the year with an aquarium test kit, but hearing from you both made getting...

Hello, I'm just starting to get my arms around water chemistry and how to start adjusting it for my mash. I've read through my municipality's water report, and after reading Palmer's chapter on water in How to Brew, and a number of threads on HBT, I'm not sure if the report tells me...

If you can steep grains, you can use Rye. Just do a mini countertop mash using a really small cooler, like 2 gallons or less. Heck you could even do this in the brewpot if you just extend your steeping from 30 mins to 60. I'd say for most beers, as long as the rye was less than 15-20% of the...

So how's this experiment coming Crypto? Anything to report or still too early in the process?