Topics

1

Equipment and Software / Larger Decoction Mashes

« on: January 07, 2013, 12:34:45 am »

I'm considering scaling up from 5 to 10 gallons. I like to do decoction mashes for my hefeweizens, but I'm dreading having to stir twice as much grain. Any tips for conducting larger decoction mashes? My only idea is to use a thinner mash so it will be easier to stir, but I'll have to be sure the mash is converted first since I'll be denaturing a larger portion of enzymes.

On a related note, how are decoction mashes performed at commercial breweries?

2

All Grain Brewing / Oatmeal Stout mouthfeel

« on: November 15, 2011, 01:06:30 am »

I'd like to brew a silky smooth oatmeal stout, like Samuel Smith's. My previous batch used 1.5 lbs of flaked oats for a 5 gallon batch, the FG came out at 1.010. I did a single infusion mash at 154F (aimed for 156F but it came in low). Next time I'll mash higher, but is there anything else I can do to boost the mouthfeel?

Use a higher percentage of oatmeal? Employ a protein rest? Alter the water chemistry?

3

General Homebrew Discussion / Cream Ale vs. Blonde Ale

« on: September 11, 2011, 06:06:38 pm »

What's the difference between the two? Reading the BJCP guidelines, it seems like a blonde ale is a slightly sweeter, slightly hoppier version of a cream ale. Are there any other differences?

4

Kegging and Bottling / Smaller than 12 oz. bottles

« on: September 10, 2011, 08:39:06 pm »

I've been making a lot of 1 gallon batches of mead. I'd like to bottle some of the batches, but 12 oz bottles seem a little big. Anyone know where I can find smaller bottles, something like 6-8 oz? I searched around the web but so far can't find anything.

5

Other Fermentables / Over-Spiced Metheglin

« on: January 24, 2011, 11:31:32 pm »

Yeah....so I over-spiced my mead.

It all started when I made an experimental 1 gallon batch from avocado honey. It came out very dark with a caramel-y taste, so I came up with the idea of adding star anise (black licorice flavor) and making a Jagermeadster. Not really sure where I was going with this but it sounded like a good idea at the time. So I added 5g of crushed star anise (pre-soaked in vodka) to the gallon and tasted it after a week. I've added oak to my meads in the past and it usually takes 2 weeks for the flavor to develop, but this time just a week was waaaay to long. It's funny because I ended up with something that tastes similar to jagermeister, which isn't that drinkable in larger than shotglass quantities. I was hoping for a hint of black licorice, not a slap in the nose.

Now...what to do?
Do spice flavors fade over time, like hops in beer? The metheglin is now off the star anise and sitting in my closet. I'm not in a big rush. Any other ideas on what to do with it? I'm thinking of ways I could blend it (what goes with black licorice?). I could make another gallon of avocado mead to blend with the metheglin and cut the spice flavor in half. Although I might end up with 2 gallons of slightly less-offensive metheglin, assuming the spice flavor won't fade. Maybe make a sauce/marinade of sorts? Again wondering about the black licorice pairing possibilities.

I'm open to any suggestions. This started as an experiment and looks like it'll end that way, so might as well learn as much as I can!