I think its more like a 12ºL Vienna
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Interesting! I'd read that before and purged it lol. I think my take away originally was that the higher temp step was for body. So apparently glycoproteides are not considered a sugar and would not be measurable with a hydrometer?I figured the purported extra body created by step mashing would be from unfermentable sugars. If its not that, does anyone know what it is? And how the step mash creates it but single infusion doesn't?
Look up glycoproteins, supposedly released at mash temps around 160. Kai touches on them briefly, and they are mentioned in some other sources I have seen.
Edit: Below is the relevant page from Kai's site.
"Narziss [Narziss, 2005] and Fix [Fix, 1999] suggest, that a rest at 158 - 162 *F (70 - 72 *C) benefits head retention and body of the beer though glycoproteides that are extracted from the malt but not degraded by enzymatic activity. Because of that Narziss suggests holding this rest up to 60 min."
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.I'm thinking no adjunct, 1.050 from Bestmalz Pils, about 25 IBUs from Crystal, around 2.7 volumes. Would that qualify?
Just a guess that they also verify the entrant is in fact an AHA member. That they paid, I suppose. It would be embarrassing to have someone win ninkasi just to find out later they aren't qualified to enter.In any given year, it is entirely possible that all 12 competition will occur on the same weekend. If this is the organizers' choices, then that is the way the competition will happen. Keep in mind that not all 12 competition winners lists will be posted simultaneously since the results must be verified by me and John Moorhead before each winners list is posted.
If you don't mind giving people a peek behind the curtain, could you elaborate a little on the verification process? Some people seem to question what takes so long to verify. I'm assuming it involves at least going through summary sheets to verify the places entered match what was entered into the system as well as verifying that the entries that placed met the minimum score to advance. Any other info you're willing to provide would be great.
I have to agree on Eric's point about the complex dynamic nature of the mash, especially with high DP malts. We like to compartmentalize and simplify things, but that's only happening on paper for our linear ability to consciously think of one thing at a time. To consciously think of the mash in reality would sound like a room full of people all talking at the same time. In studying Troester's work, the part of decoction that made sense was the breaking down of more starch trapped in matrix, and then introducing those starches back to a now hotter mash so they can be converted to long chain sugars. You convert short chain in a beta rest, then decotion, then convert the new exposed starches to long chain. But I'm not very convinced that its happening very effectively, if at all, in a step mash where trapped starches aren't really exposed to the rigors of boiling and stiring.I have not done blind tests, but I don't really feel the need to. Enzymes work best at different temperatures and a 150F rest isn't doing the best for beta and alpha enzymes. Separate rests are best. But I guess if you don't care to spend a little extra time then don't. That's why this hobby is great, we can put into it what we want to get out of it.A 150F rest isn't doing the best what? Separate rests are best at what? Why?
I get that the enzymes do different things, but none work in a vacuum. Why is it better to have alpha and beta active separately, rather than together? And how are you sure that alpha isn't having a significant effect down at beta rest range before you ramp up? Modern malts have a crap-ton of enzymatic activity, and even if it's at a lower rate there's a good chance that alpha-amylase is still gobbling away well enough just by sheer enzymatic content at beta rest temps. And frankly, alpha amylase activity will certainly improve beta amylase's effectiveness, by exposing more 1-4 bonds for beta to act on.
I think you have to be really cautious to start extrapolating scientific facts, given how complex the chemistry of wort and beer production is. You can make all the claims you want, but they are really just unproven hypotheses until you back it up with data.
Rick? Or the old owner Larry?My LHBS is Keller's in The Dalles, Oregon, (~16000 pop) and has 1 employee (the owner). A random guess is about $900 for rent, and maybe $300 for utilities etc. He probably does his own books. He drives to Portland about every other week for a supply run on heavy items, glass/grain. If we figured $1500 overhead...?I like Keller's too. But the Dalles is 110 miles
I buy 55lb sacks of Simpsons GP and Best Pils for under $70 if memory serves. Hops vary from $16-24 per pound. Yeast is $7. So on just ingredients it seems like he would need a pretty good pile of regular customers. A ball park estimate, I probably spend around $100 a month there. Sometimes nothing, sometimes its $500 to get out of the door.
eastwest. Fortunately the owner visits relatives in my area about every 3-4 months and will deliver brew supplies.
I abust yeast regularly and love my results. It's the only thing that I pretty much ignore advice on for the types of beers I brew. Very surprised that my lager yeast abuse has created such fine beers IMHO...I fear I qualify as a yeast abuser do to abandoned stirplates, and pitching entire 1L starters, even to "It" beers.