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I don't know the scare around decoction. It's not that hard and it really makes a huge difference. MO and caravienne come very close and make great beer, as well as other adjuncts, but seriously, nothing comes close to decoction.

So, this works really great. I bought some of those shiny mylar food bags from Sorbent Systems http://sorbentsystems.com/promotion3.htm

I believe that decoction and a high mash temp achieve the maltiness required for this recipe. There may be some high-heat caramelization techniques that can mimic the decoction, or perhaps some adjuncts, but I haven't experimented.

You can remove surface lead from brass parts by mixing a solution of 1 part hydrogen peroxide (store bought) and two parts vinegar and soaking the part for6 minutes or so. You'll know it's done when it's all buttery yellow. If it starts turning dark or greenish, you soaked it too much and you...

I stumbled across this looking for the CO2 answer. (warning, paysite) http://pubs.acs.org/doi/abs/10.1021/bk-2003-0836.ch020 I know that Argon is about 19.00 at the welding store near my house. You'll need a bottle ($70, and what looks like free shipping and a ****ty website)...

I highly recommend Irish moss.

I think so too, but, it is what it is. I wanted to do it at 158, but I am starting to get tired of this beer so I didn't do as much diligence as I should have.

>>But why go right to a decoction here vs say, mashing in at a higher temp to convert a slightly smaller percentage of the sugars by zipping right on by the Beta Amylase temps? Even if you start in at 133 and then bump to 157-158 for 60 min? I understand you were/are all into decoctions at the...

wait that sounded pretentious. and stupid. What I meant to say was, I love obsessing over the flavors of beers. I would like suggestions of what beer I can obsess over next.

phew. I was worried that you may have been biased. not that worried. okay... I wonder what recipe I should perfect next. I am thinking fat tire. but there are some pretty good ones already out there.

Awesome. First of all, I had no idea brewsmith was such good software, your brew notes make met wet. Second, I was worried about the abby ale II and curious about the 1272. I am glad it worked out okay for you. I think the yeast from the bottle really sets this one down. Questions: Do...

So Boerderij, How is it going with the oberon? Antje.

Welcome, I've spent significant time in A-town! Awesome to have you.

I can't wait to hear back.

no problem. It isn't hard work at all. I just brew it to drink it.

well, I think the simple answer is it makes more non-fermentable sugars. I think the complicated answer is called the Maillard interaction or process or something. Maillard reaction - Wikipedia, the free encyclopedia

I am completely doubley tripply convinced that the key to this brew is a decoction. It may not be that way at the brewery, but it has to occur at home to keep this brew from being so dry. cheers *******! (and dudes)

yeah I know - I thought it was low too, but after I did a side by side, it seems like 99% of the hops flavor in oberon comes from the dry hopping/aroma. It is really way more carammelly than I thought. just a note, I did the decoc between protein to sacc - NOT to mash out. Single decoc...

oops yeah, the saaz was 3.5 and the cascade was 5.5. Also, the cascade was super fresh. In two cases LHBS recieved the shipment within two days.

I know this is an older thread, but I believe I've just perfected the Oberon Recipe. I did some side by side tastings and after my fourth batch I believe I have it. FIRST Problem with all these formulas was the nose, Oberon's citrusy nose is super evident. I found that it takes almost 3 oz of...