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Topics - pinetree

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General Homebrew Discussion / Acchhh! I froze my wort!
« on: September 22, 2011, 06:09:23 PM »
My son bought be a thermostat that I can plug a freezer into; that is, it'll ct off power to the freezer when the set remperature is reached.

Well, somehow the capillary slipped out of the freezer and now my English Pale Ale is frozen in the carboy (secondary).

This is the third week of fermentation, but it's probably not complete.

Will this come back to life once it reaches the original set temp of 60 degrees F?

Thanks.

Greg

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All Grain Brewing / "Defusion" mash
« on: September 22, 2011, 09:40:47 AM »
I haven't found this discussion anywhere, so I'll toss it out:

For this weekend's Pilsener brew, I was planning my first decoction,but decided time wouldn't really allow, so I thought I'd try a multi-step infusion. Thing is I don't want to end up with a 3:1 mash ratio as indicated by the tastybrew.com calculation. (Thanks for a nifty tool Niftybrew!)

So, I'm planning a kind of combination of infusion and decoction -- or defusion.(If it's a disaster, I'll call it infuction; if the results are ambiguous, I'll call it confusion.)

Here's the scheme:

1) Start with a 1:1 dough in, then go to a 2:1 protein rest.

2) For the beta step,  I'd pull a few quarts of liquor, bring it to a boil, then re-introduce it to bring the mash to 140;

3) a similar process to bring it to both the alpha (152) and mashout (170).

Discussion about my steps aside :-) is this a common method, or a loony one?

Thanks.




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