« on: October 29, 2014, 12:39:43 AM »
First, congrats to Steve Parr! I am 99% sure that I judged with him at 2014 NHC in Seattle. He's a super nice guy and very helpful. Or the guy who I judged with from AHA, who looks just like him is....
What do you guys think of the Decoction article? I enjoyed reading it and it would be nice to have a club that dedicated! I was not surprised by their findings.
What caught my eye was that they under pitched by at least a third (assuming the wyeast smack packs were brand new) and that they pitched at 62º, 11º higher than their desired fermentation temp, and left it there for 12 hrs, then crashed it to 51º. Not surprised to see too much esters, alcohol warmth, and phenols in the judges comments.
So anyway, if curiosity ever kills this cat, I don't think I would boil the actual grains. Yes, I know, they say that a true decoction calls for that. But since Dr Denny's study and this one show no clear difference or improvement from doing it the way you're supposed to, maybe I can get away with drifting from the way you're supposed to. I would do more of a step mash but bringing calculated amounts of runnings to a boil to accomplish the step temps. I can't wrap my mind around why you would want to have a near dry glob of malt grains in a pan with enough heat to boil. But then when we're talking about direct fire on a mash tun the worry is scorching the grains... doesn't make sense to me. Later this winter maybe I'll try it out. Then again, maybe I won't since I have direct fire recirculation for my mash tun, why not just do a step mash and call it good?