Some call the O2 absorbing. Do they do anything other than drain your wallet slightly faster?
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Oscar, the cake will settle in the bottom and I'll rack out and let some of the yeast transfer too. If this goes reasonably well I'll probably cut the dip tube off so I'm not transferring yeast cake next time.I have had problems serving (cornie) keg conditioned beers.
I believe the mash out decoction is the one of the least value. Kristan England has a nice double decotion for his helles.+1 on this, with a shorter protein rest. and use soft water especially if you're doing a Czech Pils. If you are coming up light on your rest temps, pull a little more next time. I usually fall short a couple degrees and apply direct heat (RIMS), but you just need to have some boiling water at the ready. IMO, decoction is well worth the time and effort akin to fly fishing versus "bait n wait".
The dickmaisch decoction is the one to use if you only want to do one.