I'm in for 835 and probably that Saison blend. Maybe some of the funky bunch.
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You guys made the thread, I'm not going to do the work to go through and pull what may or may not be pertinent and then step on other peoples toes and get fussed at. Amanda can start a new thread if she wants. I extremely tempted to just lock this one so it just goes away.
...my question is this: can a Picobrew simulate a single-infusion mash, or is it impossible because of the system's recirc and nature of the heating element?
I am curious about your graphs. Did you take all those gravity readings manually or is that a feature of the Zymatic? I am guessing manual. If so, that was hard work.
Second question on both graphs the temp drops suddenly about 3/4 way along the mash and then jumps back up. What's happening there? Just curious. I don't see a programmed drop on the mash temp editor screenshot you added later in the thread.
I like the way you're using the Zymatic. Great idea using it for experiments.
...kind of like she fixed thanksgiving dinner for us and we ransaked the place...
It would be nice to return to respectful discussion and focus on the experiment at hand. Can we get past the sniping?
I for one am interested in the result and looking forward to Amanda's findings.
German schooled brewers I would guess?
It's no secret German schooled brewers can make it.. What books do you think are part of the courses
It's been speculated that only "super tasters" can pick out what we call "it" in these continental lagers. No that isn't presumptuous, take the test and see if you are(a super taster). So I will only say, if you can pick up "it" in say some..Augustiner, most likely you will benefit from the fruits of your labor. If you can't, you can't.
You can't mention decoction or step mashing on here without it being implied that it's a total waste.
Amanda- does the zymatic raise the temp to your step target, or is that through infusion?