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Messages - denny

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9781
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 12:04:56 PM »
Well said. And if the science minded experts want to ignore other people's results, then that's their loss.

You mean just as those people want to ignore the experience of the "science minded"?  I couldn't give a rip about the science...I care about my own experience and results.

9782
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 12:01:31 PM »
I guess I don't understand why people think there should only be one way to brew.  Why does it bother people if someone else step mashes or does decoctions?  If you are able to control your processes on your system to get the kind of beer you want, who gives a rip what someone else does?

This is the basic problem I have with the spreadsheet crowd.  If you know how to use it and it works for you, that's great.  But to then extend that to say that everyone should do that is a leap of logic that is entirely without support.

Anyone who has ever taken formal logic will recognize immediately the problems with people mistaking "there exists" for "for all".

There is more than one way to brew.  Accept it.  You'll live a happier life.

Gordon, I totally accept that there's more than one way to brew and I'm sorry if that doesn't come through in my posts.  The point I'm trying to make is that the reasons given for this particular method don't add up based on my experience.  We're being told by sharg that his methods makes better beer and the experience of many of us don't support that.  That's all I'm saying...not that his way is "bad" or "wrong".

9783
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 11:37:45 AM »
I would question that they are color only and without a change in flavor.

Question away, but science says that melanoidins are a color.  However, as pointed out, the same process that creates melanoidins also creates Maillard reaction flavor products.

So it's a moot point.

Not to those of us who care.

9784
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 11:30:35 AM »
I would question that they are color only and without a change in flavor.

Question away, but science says that melanoidins are a color.  However, as pointed out, the same process that creates melanoidins also creates Maillard reaction flavor products.

9785
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 11:29:18 AM »
First off you get a better conversion from solids to liquids because the enzymes that do that have more time to work and you can also build up the amino acids ( or what ever they are)  that feed the yeast so you don't have to add things to help the yeast along as it's already there. This boils down to better extraction with less grain used and additives required thus money saved, just a few bucks but now a days a few bucks is a few bucks.

As I said in another post, I did a step mash on my latest brew.  I got the same 85% efficiency I always get, so no gain there.  And if I can get 85% doing a single infusion, I don't see a reason to do a step mash to improve efficiency.

Secondly you can control things like alcohol content and body of the brew by adjusting your heats and times you spend at the various temps. If I want a higher alcohol content in my stout I can stay at a lower temp a little longer before I raise it up. If I want lower maybe I don't go to the lower temp at all I make the choice. With single step you get what you get. Mash in at 158 and you get higher body and lower alcohol and that's it.

But I can do that perfectly well by manipulating temp and time in a single infusion mash.
 
Lastly I have to use less water to batch sparge and take less of a chance of washing out things that cause off flavors in the beer because most of my water is already in the turn. I don't have to worry about trashing my ph during the sparge because I'm not doing it that long.

But neither of those things has ever caused me problems in a single infusion.  Why should I try to fix something that's fine already?

Expending energy is a matter of opinion and personal preference. What one man calls expending effort with no payoff  another one calls time well spent, money saved and problems avoided.
 

And if you want to do it for that reason, fine by me.  But I'm not convinced by your argument that there are benefits to be had.

9786
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 11:24:09 AM »
Non-enzymatic browning clearly creates flavors as anyone who has had a steak knows but strictly speaking melanoidins are flavorless and the flavors are from other compounds created in the same process.

Thank you, John.

9787
All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 09:49:04 AM »
Ron, you may know this, but melanoidins are a color, not a flavor.

9788
The Pub / Re: What are you Thankful at the end of this year?
« on: December 15, 2010, 10:46:03 PM »
Good topic, Marc!  Like you, I'd list Jeff's recovery and Keith's success, as well as this forum and all the people on it.  I'm tankful for my grandkids, even though I don't get to see them or their parents as often as I'd like.  I'm thankful that most days life doesn't kick my butt too hard.  I'm thankful for my dogs and cats, whose unconditional love always makes me feel better at the end of a tough day.  Most of all, I'm thankful for my wonderful wife of nearly 32 years for putting up with me when I do the weirdest s*** and loving me through all of it.

9789
All Grain Brewing / Re: Mashing confusion
« on: December 15, 2010, 10:13:44 PM »
I see you did a triple decoction.  All the beers in my experiment were single.  I think that if decoction does make a difference, it's gonna show up in a triple decoction.

9790
Equipment and Software / Re: dead mouse in my carboy
« on: December 15, 2010, 08:17:08 PM »
I guess the real question is: do late mouse additions contribute more to the aroma?

Dry mousing is where it's at.

9791
All Things Food / Re: Bread/Yeast question.
« on: December 15, 2010, 08:15:39 PM »
Wow, 4 tsp/loaf is a metric buttload!  (That's a technical baking phrase).  I use a TBSP. for about 3 lb. of flour (4 baguettes).

9792
All Grain Brewing / Re: Mashing confusion
« on: December 15, 2010, 08:14:17 PM »
At least not until you figure out how to negate the laws of physics!

9793
Equipment and Software / Re: Soda Stream to carbonate beer???
« on: December 15, 2010, 06:36:34 PM »
I do it in a PET bottle with a carbonator cap.

9794
The Pub / Re: A Christmas Story
« on: December 15, 2010, 06:34:43 PM »
Barry, if I don't have to apologize for posting it, you don't have to apologize either!

9795
All Grain Brewing / Re: Mashing confusion
« on: December 15, 2010, 02:46:32 PM »
An Oktoberfest without a decoction is just another mediocre beer.

Maybe, maybe not...I'd have to test that to say for certain.

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