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Messages - ynotbrusum

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All Grain Brewing / Re: Decoction - The Toast Test
« on: March 29, 2015, 07:10:18 PM »
I don't think this is as simple as testing for one or more variables that are purely measurable in a scientific sense.  Bless you for the thought, but there are immeasurables involved because we just don't know yet what the distinctions are - we simply perceive them to be different, using our human senses.

212
All Grain Brewing / Re: Teaching Trappists All Grain
« on: March 29, 2015, 10:28:13 AM »
As you know teaching is a great way to learn. Beginning minds ask amazing questions.

Truth.  Keep asking questions and questioning practices.  It ensures progress.

213
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 29, 2015, 10:24:18 AM »
I am brewing a non-decocted, non-kettle carmelized 70/- Scotty today.  I was previously convinced that the reduction boil method made a difference, but I am trying Jamil's recipe that he says was based on Ray Daniels thought that the right tweak with crystal, Munich and honey malts gets the same profile as a kettle caramelization/reduction boiled flavor profile (I will go out on a limb here and say "toffee notes").  I am going to see for myself if the flavor is close enough to justify the time saved.  If so, I will be in the camp that says you can find a shortcut to greatness.

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General Homebrew Discussion / Re: Bugging me
« on: March 29, 2015, 09:53:41 AM »
One thing I do is use a screen over the boil kettle while chilling the boiled wort.  Just keeps out the critters as it cools down.  During the boil, most bugs get pushed away by the heat of the boiling wort, or so it seems.

If you leave the lid on, just vent it a bit, so that the DMS can escape in the steam.  No problem with up to 80% or so covered in my experience.  Frankly, for me DMS problems now seem to come from post boil delays in chilling - like covering the kettle and not running through the counter flow chiller quickly enough (that mistake was made only once and a valuable lesson learned!)

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All Grain Brewing / Re: Magical Water
« on: March 27, 2015, 11:38:37 AM »
There must be a physics based answer, but danged if I know what it is.  My experience has been the same (maybe the thinness of the second runoff allows a greater suction of liquid by a very small degree in terms of the siphon....)  Or its magic.

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All Grain Brewing / Re: build water from distilled
« on: March 27, 2015, 11:35:21 AM »
My LHBS sells a packet of "Burtonizing Salts".  Will it be equal to Burton on Trent water?  Not likely, unless the starting point is the same.  The LHBS uses its local water profile, but the town that is a couple towns over has notoriously bad brewing water and the next town over has remarkably good brewing water to start with for most recipes (a small Belgian style microbrewery located there for this reason).  I brew with RO as a starting point. 

We are all assuming an all grain approach, also, because extract already has the minerals in it that were present in the water used to make it.

I agree with most comments above.  If you guys are looking for a silver bullet of salts, there is none (despite a product that is sold to get your pH to be 5.2 "spot on" regardless of starting point.)  Thankfully, the grain does most of the work here and the additions that are suggested are typically very minimal amounts (in the single digit gram level of weight for most of additions of salts and acids/alkalines for the beers I brew - and that is a ten gallon batch!)

Don't fall victim to the 1 teaspoon of CaCl for malty beers and 1 teaspoon of CaSO4 for hoppy beers.  It may be that those are correct for your water, but without knowing where you are starting, there is no way to predict where you will end up. 

Martin has an advanced degree for a reason.  The stuff just isn't that simple.

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All Grain Brewing / Re: Decoction - The Toast Test
« on: March 27, 2015, 11:16:55 AM »
Just like a reduction boil for a Scottish ale adds complexity to the flavor profile beyond merely concentration of wort, I believe that there may be something to a decoction that involves the flavor profile complexity changed as a result of the process.  Again, I have no science to back it up, but flavor comparisons (admittedly not blind triangle) seem to bear some of this it out.

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General Homebrew Discussion / Re: Head Question
« on: March 27, 2015, 10:41:38 AM »
Interestingly, I have gone to pouring off keg into small pitchers and filling my 10 oz. nonics (my typical serving size glass - I gave up on shaker size long ago) from the pitcher.  If someone pulls a small glass like the 10 oz nonic straight from the tap, it is a waiting game to get to the beer...and that is at 10-12 psi.  A larger glass works a bit better, but pouring from the pitcher gives a quicker "nicely headed" glass of beer.

219
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 10:28:56 AM »
And full conversion is just that - conversion to fermentables.  There are arguable flavor benefits to a number of historical processes, such as decoction or step mashing, which some brewers swear by even with fully modified malts.  I don't have the science background to point out the "why", but as to resulting flavor, I know a fellow who swears by a protein rest and a decoction on a lagers to get certain flavor profiles and his lagers are wonderful (and award winning).

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I haven't factored Campden tablets into the chemical mix, since I use RO, but how would one account for a tablet in the mash under the Brunwater spreadsheet.  I am sensitive to water being chemically balanced and fear any changes, unless they are justified.  Longer storage life is not an issue with my friends.

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General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 07:26:01 PM »
Around here, too!

222
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 11:48:50 AM »
Beersk - glad you nailed that sought after flavor.  I found it this past fall with Weyermann and Avengard both, so I attribute it to the yeast hitting its stride (3-4 generations and beyond).  I will be ramping up 2 10 gallon BoPils batches brewed last weekend (using the Brulosopher technique) starting tonight.  Used Czech 802 on this and hoping for something toward PU.


223
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 26, 2015, 05:13:45 AM »
When I have decocted, there is always some moisture present (enough to avoid scorching with a medium heat to raise the mass to a boil relatively easily but not rapidly).  And as the temperature rises, the mass becomes more easily stirred, which I take to mean that moisture is being released as perhaps cell walls are breaking down, but I have nothing conclusive on that. 

An acquaintance with a German brewing background says that Helles and Maibock require a decoction to achieve the complexity of the malt flavor (avoids one dimensional flavor profile), but bocks are permissible to be decocted or even double decocted to enhance the malt complexity and bread like flavor as are Dunkel styles.  Newer malts are modified sufficiently to mash without temperature steps, but decocting to raise the mash temp at the end achieves both aims of the step mash and decoction malt effect.  He favors a protein rest despite the evidence that it is not necessary, suggesting that it still has a subtle effect on the Helles and Maibock flavor profile.  So, I guess reasonable minds can differ on this one.

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Glad to see some older names back.  - new photo Euge?

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General Homebrew Discussion / Re: Evaporation Rate
« on: March 25, 2015, 07:30:35 PM »
Not so sure on this one, guys.  At what boil rate are you ridding Pils malt of its SMM?  I tend to push the pilsners pretty hard for at least a goodly portion of a 90 minute boil.  No science behind this, just what I had always heard and the results have been favorable.  I guess it's time to call the Brulosopher....

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