I'd go with her.
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For the batches ranging in the 1.020's try warming them up a bit to around 70 degrees and then gently rouse the yeast. Check the gravity after a couple days and let us know the results. Sometimes yeast will flocculate too soon if the temps get too low for them depending on yeast stain and other variables.
And Gordon, can I come up with my own name for the decocted ale style? Canadian Hordeum Hootch or something? Or maybe PCDA (paleSo, what would happen if I decocted an ale?
It would be darker in color and taste maltier or richer. And take longer to make. Just like a lager.
IPA came about because the regular pale ale the Brits were shipping off to their troops in India was arriving 'stale'. They added more hops (a natural preservative) to help extend the beers shelf life and help it make the journey to India and arrive still drinkable.
This concludes IPA 101.
Decoction mashing is not that hard. Just takes some time and lots of stirring. It helps if yourI don't play well with others so my co-brewer usually leaves me alone. She may hold a strainer but that's about it. Apparently she can't read my mind...
wifeco-brewer can stir while you do other stuff.
Wow! A couple AG batches in and considering decoction mashing. You go, son! I really don't have an interest in brewing lagers, so it really hasn't crossed my mind. I'm pretty sure if I did, it still wouldn't cross my mind!Hmmm...maybe you're making a subtle point here. Maybe I should get some more experience before I start complicating things. I used to want to try AG but I was intimidated to do it. But, Denny and everyone on here made it so darn easy that I need to complicate things. The way things are going, I expect to be malting my own barley by fall...
Let us know how it goes!
Well, I'm one of those who hasn't found a lot of benefit to a decoction. I'd recommend that if you're going to do one, you skip the 133 protein rest. IIRC, you're using pale malt and it will not benefit from that rest and it might even be detrimental. Mash in at your beta rest, then decoct to an alpha rest.