A friendly place for friends who drink

[1977Brewer]

While I agree, and don't mind a hazy beer at all, this is just too much for me: https://www.homebrewtalk.com/showthread.php?p=7499106#post7499106 Some of these "new" beers seem to take it too far. Ugh, just no.

But Julius is outstanding.

 

[ChefRex]

Must've been a happy dream

https://www.youtube.com/watch?v=xvh1_S5WSHM

I remember when I had balls

 

[TobyG]

While I agree, and don't mind a hazy beer at all, this is just too much for me: https://www.homebrewtalk.com/showthread.php?p=7499106#post7499106 Some of these "new" beers seem to take it too far. Ugh, just no.

Check out the Milk IPA and Very Vermont IPA.

http://www.beerscenemag.com/2016/04/13-best-april-fools-day-pranks-pulled-by-u-s-breweries/

 

[Qhrumphf]

Nice thanks Gavin!

So the portion you grab out, you will always bring to a boil? Guess that makes more sense. I should probably just go read a book about it or something. But it's so much easier to ask questions on here. How do you handle water chemistry with a decoction? I know gavin usually does full-volume. I'm a BIAB batch sparger myself. So I normally try to aim for about 1.65 qts/lb, and then adjust to get my sparge within 4 liters of my water available from mash (advice from the batch sparge thread). Now I'm treating both my mash and my sparge water with my mineral additions. Unless I'm mashing pretty high, I don't really need to acidify my sparge water, but I do add a bit of acid malt into paler grists. Would I still be just mashing the same volume as usual about, and treating it the same, simply taking enough out and bringing it to a boil in order to raise the temp? How many steps are typical with decoction. Sorry for all the questions. Is there a thread that I can read up on this instead of invading this one with the dumb questions?

I follow my normal mash chemistry protocol. I know that decoctions can push the pH down a bit, so I might aim a little higher than normal (5.4-5.5 room temp instead of 5.3-5.4).

But yes, basically mash like normal at your lowest step, and then remove however much you need (better to grab more than no enough).

Depends on what you're doing stepwise. If you only want a single decoction, do it to raise to mashout. Just pull it, heat it to boil, boil for maybe 15 minutes, and add back.

Worth noting just in case, decoctions need to be stirred constantly.

If you want to do decoctions at lower steps before full saccharization, then giving the decoction its own mini conversion rest is a good idea. So if I'm decocting from a protein rest at 128 to a 145 beta rest, I'd heat the decoction to maybe 152-154, let it sit for 20 minutes, and then boil it.

Multi step decoctions take a lot of planning and time and work. I don't brew lagers hardly ever (I've done one, I don't have a fridge and it's too difficult in a swamp cooler), so the only beers I do them on are my Weizens. My Kolsch and Alt get a single decoction that's it.

But for my Hefe-

I'll mash in at 110F. After maybe 20 minutes, I'll pull my first decoction, heat it to 152, hold it for 20 mins, boil it 5 mins, add back, bringing my whole mash to 130. I'll immediately pull a second decoction, again heat to 152 for 20 mins, boil it 5, add back, bringing it to 152. Let that sit 45 mins. Pull another decoction, heat it straight to boiling, boil it for 20 mins, add back bringing back to 168, hold 10 and sparge.

That way the main mash spends about an hour at 110, maybe 30 mins at 130 (but very little in the main mash, more than half ends up in the decoction), a little over an hour at 152, and then mashout. All intentionally timed. Mash takes just shy of 3 hours.

My Kolsch is simpler. 10 mins at 130, infusion to 150 for 60 mins, decoction boiled for 20 mins to mashout, and sparge. For Belgians I'll follow the same general schedule but instead of a single sacch rest I do 145 and 156-158, with how fermentable I want determining the time at each, and I'll skip the decoction and just do another infusion.

 

[Qhrumphf]

Also typing that all on my phone was tedious as hell. There's probably errors.

 

[m00ps]

@BeerMeDuffMan
I call QOTD tomorrow. Promise it won't be moronical. Cool?

 

[ChefRex]

I follow my normal mash chemistry protocol. I know that decoctions can push the pH down a bit, so I might aim a little higher than normal (5.4-5.5 room temp instead of 5.3-5.4).

But yes, basically mash like normal at your lowest step, and then remove however much you need (better to grab more than no enough).

Depends on what you're doing stepwise. If you only want a single decoction, do it to raise to mashout. Just pull it, heat it to boil, boil for maybe 15 minutes, and add back.

Worth noting just in case, decoctions need to be stirred constantly.

If you want to do decoctions at lower steps before full saccharization, then giving the decoction its own mini conversion rest is a good idea. So if I'm decocting from a protein rest at 128 to a 145 beta rest, I'd heat the decoction to maybe 152-154, let it sit for 20 minutes, and then boil it.

Multi step decoctions take a lot of planning and time and work. I don't brew lagers hardly ever (I've done one, I don't have a fridge and it's too difficult in a swamp cooler), so the only beers I do them on are my Weizens. My Kolsch and Alt get a single decoction that's it.

But for my Hefe-

I'll mash in at 110F. After maybe 20 minutes, I'll pull my first decoction, heat it to 152, hold it for 20 mins, boil it 5 mins, add back, bringing my whole mash to 130. I'll immediately pull a second decoction, again heat to 152 for 20 mins, boil it 5, add back, bringing it to 152. Let that sit 45 mins. Pull another decoction, heat it straight to boiling, boil it for 20 mins, add back bringing back to 168, hold 10 and sparge.

That way the main mash spends about an hour at 110, maybe 30 mins at 130 (but very little in the main mash, more than half ends up in the decoction), a little over an hour at 152, and then mashout. All intentionally timed. Mash takes just shy of 3 hours.

My Kolsch is simpler. 10 mins at 130, infusion to 150 for 60 mins, decoction boiled for 20 mins to mashout, and sparge. For Belgians I'll follow the same general schedule but instead of a single sacch rest I do 145 and 156-158, with how fermentable I want determining the time at each, and I'll skip the decoction and just do another infusion.

Tl;Dr

 

[Qhrumphf]

Tl;Dr

Do you even science?

 

[iijakii]

Way too lazy for a decoction. Maybe if there was a way to inline it I'd try.

 

[slym2none]

In-line double decoctions are where it's at.

 

[BreezyBrew]

But Julius is outstanding.

Not doubting that. I haven't had it myself (just seen pics on here), but from what I've seen, the color is more attractive than that donkey kong beer.

Check out the Milk IPA and Very Vermont IPA

That's a funny article.

 

[onetoeddogbrewery]

View attachment ImageUploadedByHome Brew1459813138.117244.jpgyard work break

 

[iijakii]

yardwork, beer, charcoal. mmmmm

 

[TobyG]

That's a funny article.

Those 2 and the Stone/Initech merger had me literally laughing out loud.

 

[bob1852]

LOL AZ. I'm sure you have a much better Dunkel in your wheelhouse anyway given your latest bushel of winnings. (Congrats BTW). Nonetheless I look forward with some trepidation to reading the recipe ass-tearing review. Nice.

Never made a dark german ale before, but man can't live on DEM alone...

 

[iijakii]

Never made a dark german ale before, but man can't live on DEM alone...

I disagree my good Sir.

Also what you do for DEM, and how you diggin it?!

 

[joshesmusica]

While I agree, and don't mind a hazy beer at all, this is just too much for me: https://www.homebrewtalk.com/showthread.php?p=7499106#post7499106 Some of these "new" beers seem to take it too far. Ugh, just no.

I don't mind a bit of haze if it's hop haze or maybe just a bit of chill haze. But I still cold crash all pale ales and IPAs even if I don't use gelatin in them. Other than wheat beers, I want my beers to be see-through clear. Any beer that looks remotely like yeast haze, I'm out.

 

[joshesmusica]

I follow my normal mash chemistry protocol. I know that decoctions can push the pH down a bit, so I might aim a little higher than normal (5.4-5.5 room temp instead of 5.3-5.4).

But yes, basically mash like normal at your lowest step, and then remove however much you need (better to grab more than no enough).

Depends on what you're doing stepwise. If you only want a single decoction, do it to raise to mashout. Just pull it, heat it to boil, boil for maybe 15 minutes, and add back.

Worth noting just in case, decoctions need to be stirred constantly.

If you want to do decoctions at lower steps before full saccharization, then giving the decoction its own mini conversion rest is a good idea. So if I'm decocting from a protein rest at 128 to a 145 beta rest, I'd heat the decoction to maybe 152-154, let it sit for 20 minutes, and then boil it.

Multi step decoctions take a lot of planning and time and work. I don't brew lagers hardly ever (I've done one, I don't have a fridge and it's too difficult in a swamp cooler), so the only beers I do them on are my Weizens. My Kolsch and Alt get a single decoction that's it.

But for my Hefe-

I'll mash in at 110F. After maybe 20 minutes, I'll pull my first decoction, heat it to 152, hold it for 20 mins, boil it 5 mins, add back, bringing my whole mash to 130. I'll immediately pull a second decoction, again heat to 152 for 20 mins, boil it 5, add back, bringing it to 152. Let that sit 45 mins. Pull another decoction, heat it straight to boiling, boil it for 20 mins, add back bringing back to 168, hold 10 and sparge.

That way the main mash spends about an hour at 110, maybe 30 mins at 130 (but very little in the main mash, more than half ends up in the decoction), a little over an hour at 152, and then mashout. All intentionally timed. Mash takes just shy of 3 hours.

My Kolsch is simpler. 10 mins at 130, infusion to 150 for 60 mins, decoction boiled for 20 mins to mashout, and sparge. For Belgians I'll follow the same general schedule but instead of a single sacch rest I do 145 and 156-158, with how fermentable I want determining the time at each, and I'll skip the decoction and just do another infusion.

Also typing that all on my phone was tedious as hell. There's probably errors.

Thanks for that. Didn't see any glaring errors, but either way it was awesome as hell.

 

[BUCKNUTS]

But Julius is outstanding.

Had Julius and Hoof Hearted Konky Dong side by side 2 weeks ago not even close. I make IPA better than Konky Dong but Julius was awesome. Damn I need to get ahold of some more Julius.

 

[joshesmusica]

Had Julius and Hoof Hearted Konky Dong side by side 2 weeks ago not even close. I make IPA better than Konky Dong but Julius was awesome. Damn I need to get ahold of some more Julius.

BuckNuts and Konky Dong definitely go together.

 

[BUCKNUTS]

BuckNuts and Konky Dong definitely go together.

I use this name on other boards as well and people always think it's somehow related to a male deer's testicles but I hate the woods in fact the outdoors in general. BUCKNUTS is a magazine dedicated to all things related to my beloved Ohio State Buckeyes.

 

[1977Brewer]

Val214 Dorothy.

I haven't had the real deal, but I'm pretty sure I'll be brewing this.

View attachment ImageUploadedByHome Brew1459814498.752821.jpg

 

[slym2none]

You should really change your avatar to Eeyore, just so everyone knows what to expect.

Oh, bother.

 

[onetoeddogbrewery]

View attachment ImageUploadedByHome Brew1459815163.280347.jpgthis with some Willie Watson playing in the background. Starting to forget the last 48 hrs and ok with having to get up early for tomorrow

 

[TheCADJockey]

View attachment ImageUploadedByHome Brew1459815636.612462.jpg

Rip

 

[BeerMeDuffMan]

@BeerMeDuffMan
I call QOTD tomorrow. Promise it won't be moronical. Cool?

Cool, gives me a chance to answer a question instead of ask one.

 

[blizzard]

While I agree, and don't mind a hazy beer at all, this is just too much for me: https://www.homebrewtalk.com/showthread.php?p=7499106#post7499106 Some of these "new" beers seem to take it too far. Ugh, just no.

That beer looks pretty gross. I drink NE-style beers out of the can because they look a bit unappetizing. Plus, Heady told me to.

Check out the Milk IPA and Very Vermont IPA.

http://www.beerscenemag.com/2016/04/13-best-april-fools-day-pranks-pulled-by-u-s-breweries/

A real milkshake beer. Actually tastes a little like a milkshake.

https://untappd.com/b/tired-hands-brewing-company-passionfruit-milkshake-ipa/1414306

Having a few homebrews and trying to decide if it will be a sour night or an IPA night. Or both. I bet I pass out before it's both though.

 

[iijakii]

Just put some stinky science in my pils.

 

[BUCKNUTS]

You should really change your avatar to Eeyore, just so everyone knows what to expect.

lol This is the best thing I've read on here in a long time. Literally giggling like the idiot that I am as I type this.

 

[Qhrumphf]

I was so excited for that Stone/Initech video, and now I feel so let down.