Had to post this to the friendly thread. Avenue pub in NOLA
And here I am in AZ. How long are you there? Best. Beer bar. Ever.
What? WHAT???
Yeah, JW Desert Ridge. Supposed to go meet up with Soper Wednesday.
Morning. Coffee. Is it almost Friday yet?
And here I am in AZ. How long are you there? Best. Beer bar. Ever.
I agree . Rodenbach Grand Cru is the best of the three mentioned. I know I have some Monk's in the fridge but may have either a Duchesse or Rodenbach down the basement. May have to put one in the fridge.
I'm up for a DuffMan food tour, but I need to convince SWMBO that a trip to Philly is something we should do. Maybe I can work the 'the kids should see it, it's really educational' angle on her.
Hrm... Prefer Duchesse over the Rodenbach.
. I will get there for a tour at some point!
It does it badly. Decoctions are added back to the mash at boiling. How long they are boiled depends on what you want.
But BeerSmith will dramatically underestimate what you need. When I do a decoction I grab double what it told me to, add back slowly while stirring, and in the event I hit temp without adding it all back, then I add it back slowly as it cools back down. But that's seldom a problem.
Decoctions are always assumed to be at boiling temps.
BS is a pure numbers tool and does not seem to account for the large amount of lost heat to the actual process of pulling the decoction. I'm guessing it's modeled on an idealized calorimeter but is harder thing to mathematically model in reality.
Offset the lost thermal energy on two fronts.
1. Main mash can be heated directly to maintain the rest temp from which the decoction is pulled. (I use a very low flame on my MT with the reflectix). No fires yet.
2. As Q mentioned, up the volume of the pulled decoction over what BS suggests. That's something that boils down to experience but typically I'm at about suggested volume +25%. Better to have too much than not enough
It's really not too hard to do. I get enjoyment out of doing these silly mashes
Two things I think I think are worth mentioning
1. The effects of specialty malts added for color seem to be magnified so tailor your recipe acordingly
2. Mash pH seems to clock in a bit lower probably as a result of same. (Very small data set so I may be way off base there)
There is a thread in my sig covering some of what I've learned about step mashes. I might be of use. I am far from experienced at the whole thing but have done my best not to disseminate any misinformation therein. Here is the thread if your on mobile.
Preparing my myself mentally for the big decoction brewday on friday. Trying to get this all processed so I don't feck anything up. I mash in a plastic bucket, usually wrapped in all kinds of ****. It's a 30L bucket, and my first infusion will be 23L at 147F. This will be an est. total volume of 27.3L. So a little bit of headspace there that I could potentially lose a bit of heat to. Also being plastic, and because of the fact that I usually stir my mash every 20 minutes, I usually do lose some heat over the 60 mins. Considering this, should I go more Q's route and go with double the amount that BS recommends for the decoction?
I'll be doing your dunkel Gavin, but with 2 decoctions. One up to beta rest (156F), one up to mashout (168F). Besides that I tried to get as close as possible to all the specifications from your majestic recipe, with the recommendation to bring the carafa down to 2% taken into consideration. I swear, though, that I must have some setting screwed up or something with mine, because your color is always calculated as differently than mine.
QOTD: Gavin Untaggable - Man of Science, or an ageless wizard moving backward through time?
I'm on the fence.
Dunkel decoction.
QOTD: Gavin Untaggable - Man of Science, or an ageless wizard moving backward through time?
I'm on the fence.
Why not both?
Another QOTD: what was the first (if any) style where you started drinking commercial examples and finding that you liked your HB efforts better?
Why not both?
Another QOTD: what was the first (if any) style where you started drinking commercial examples and finding that you liked your HB efforts better?
Wasn't until I learned how to treat Belgian yeast properly but I get let down more and more by commercial saisons. By now, as long as they don't have a gross sweet finish I'll drink it. But I've had more $12 drainpours than I'd like to admit
Also commercial double ipas. Same issue, except so many also lack hop character. I only buy stuff that's less than 3 months from packaging. No idea how the hops are so little by then
Hey @iijakii
How did your IPA brew day go? Did it come out as a DEM by accident ?
I leave Thursday AM. Too bad man
Have you thought about mashing in your kettle, collecting the runoff in your bucket and then transferring to the kettle to boil?
Heat + plastic makes me worried, especially if you're talking about adding a boiling liquid.
Most IIPAs are either too sweet or too bitter for me. I love hop flavor/aroma, but can do without all the bitterness and I prefer them to be dry. I was never a huge fan of IPAs until east coast style IPAs became a thing.
Most IIPAs are either too sweet or too bitter for me. I love hop flavor/aroma, but can do without all the bitterness and I prefer them to be dry. I was never a huge fan of IPAs until east coast style IPAs became a thing.
Wasn't until I learned how to treat Belgian yeast properly but I get let down more and more by commercial saisons. By now, as long as they don't have a gross sweet finish I'll drink it. But I've had more $12 drainpours than I'd like to admit
Also commercial double ipas. Same issue, except so many also lack hop character. I only buy stuff that's less than 3 months from packaging. No idea how the hops are so little by then
so what are your tricks to the belgian yeast?
Why not both?
Another QOTD: what was the first (if any) style where you started drinking commercial examples and finding that you liked your HB efforts better?
IPA's and hoppy pale ale's, hands down. Never truly understood what a "fresh" ipa was until drinking HB IPA's 2 weeks after bottling. Case in point - was being lazy a couple weeks ago and picked up a Sierra Nevada 12 pack IPA sampler. **** was bottled in January (realized after the fact). Enough said. Thin, bitter beers with next to no fresh hoppy goodness.
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