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31
All Grain Brewing / Re: Decoction - The Toast Test
« Last post by denny on March 29, 2015, 02:40:44 PM »
But so what?  And you don't need to be an expert taster.  If decoction is supposed to make a preferable beer, anybody should be able to tell that.

"so what" and "who cares"... hrmmmm...   childish colloquialism's that attempt to justify ones own beliefs and actions?  "Why'd you hit Johnny?"... "So what! He hit me first!"

The purpose of a scientific experiment would be to establish some numbers which quantify and qualify the maillard reactions (or other stuff) that occur (or don't).  The question being answered isn't "Does a decoction mash make a preferable beer", but rather it's "How does a decoction mash add to the maltiness of a beer".  Whether or not people prefer the beer is an entirely different scenario.

Expert tasters, triangle tests and people in general aren't going to tell you how a decoction mash adds (or doesn't add) to the maltiness of a beer.

I'm not sure why you're arguing.  If you feel that your triangle test gives you the information you seek - then go for it.  It doesn't do that for me.

It would appear that you're trying to answer a different question than most of us are concerned with.  And yes, tasters will tell you about the maltiness of a beer.  Analysis will tell you what's in it.
32
Commercial Beer Reviews / Re: Smuttynose Hayseed
« Last post by HoosierBrew on March 29, 2015, 02:34:37 PM »
What's a White Labs equivalent of that yeast? My LHBS only carries White Labs and I like to get it there because I know it'll be fresh.

To my knowledge, there is no WL equivalent. If you'd rather not order it online (I often don't), you could use Danstar Belle Saison dry yeast which a lot of LHBS carry. My understanding is that it's likely the same strain.
33
Ingredients / fruit on beer
« Last post by homoeccentricus on March 29, 2015, 02:30:10 PM »
Any reason to lager fruit - say raspberries - more than 3 weeks or so on a non-brett beer, e.g., witbier? I've never heard a convincing argument why that would make the beer any better...
34
All Grain Brewing / Re: Decoction - The Toast Test
« Last post by T100 on March 29, 2015, 02:10:48 PM »
But so what?  And you don't need to be an expert taster.  If decoction is supposed to make a preferable beer, anybody should be able to tell that.

"so what" and "who cares"... hrmmmm...   childish colloquialism's that attempt to justify ones own beliefs and actions?  "Why'd you hit Johnny?"... "So what! He hit me first!"

The purpose of a scientific experiment would be to establish some numbers which quantify and qualify the maillard reactions (or other stuff) that occur (or don't).  The question being answered isn't "Does a decoction mash make a preferable beer", but rather it's "How does a decoction mash add to the maltiness of a beer".  Whether or not people prefer the beer is an entirely different scenario.

Expert tasters, triangle tests and people in general aren't going to tell you how a decoction mash adds (or doesn't add) to the maltiness of a beer.

I'm not sure why you're arguing.  If you feel that your triangle test gives you the information you seek - then go for it.  It doesn't do that for me.
35
Commercial Beer Reviews / Re: Smuttynose Hayseed
« Last post by pete b on March 29, 2015, 02:03:14 PM »
I used the BYO recipe also but harvested the yeast from a bottle. Unfortunately I think I didn't pitch a healthy enough and/or big enough starter and it pooped out and I had to pitch a huge starter of a neutral yeast to get the last ten points. I'll try again now that I have more knowledge about harvesting yeast. Long story short I get a lot of clove in SA and didn't get enough in mine. As I recall the recipes out there call for the chimay strain but my brother works at the Abbey and is pretty confident they use the Rochfort strain. The Abbey will only say its a " family strain" and since Chimay worked closely with St Joseph's I think people assumed Chimay and so that's out there. I thought the BYO recipe was solid on the grain bill and hopping although I seem to recall a color difference but my notes are missing so I don't remember if it was lighter or darker. So I will use that recipe again but play with yeast and possibly a ferulic acid rest. I need to taste Spencer, Chimay,  and Rochfort side by side. Do you know if Rochfort throws more clove than Chimay?
36
Kegging and Bottling / Re: handling kegs not under pressure
« Last post by kernelcrush on March 29, 2015, 01:57:50 PM »
The decision hurt worse than the act.  It wont happen again.

37
Commercial Beer Reviews / Re: Smuttynose Hayseed
« Last post by Rattlesnake44 on March 29, 2015, 01:47:29 PM »


Sounds great . I agree on the perfect lawnmower beer. I want to work on a good session saison. Mine are usually 1.048 +.
I was planning on doing  a good post-yardwork beer next. Care to share a recipe for your 1.048 Saison?


Sure. It's fairly standard, but good.

75% Belgian Pils
20% Vienna OR Rye OR Munich - all are good.
5% Wheat malt

Mash 147F for 90 minutes

Boil 90 minutes

25 IBU  Hallertau - 60 mins
Optional - late/dry hop with hops that complement the tart saison yeast character - I like Sorachi Ace (lemony), Nelson Sauvin (white grape), Lemon Drop (obvious), Hallertau Blanc (white grape) among others.

Wyeast 3711 - pitch @ 64F, hold for 48-72 hours, then ramp up 2 degrees F/day up to 80F. Hold until FG reached.

There you go !
What's a White Labs equivalent of that yeast? My LHBS only carries White Labs and I like to get it there because I know it'll be fresh.
38
All Grain Brewing / Re: Decoction - The Toast Test
« Last post by denny on March 29, 2015, 01:23:43 PM »
In one of Bamforth's book (I think that is it), he states that humans can detect aromas at levels that are <0.1 of what can be measured by a Gas Chromatograph. The point was that tasting panels are still required for QA/QC.

Absolutely.
39
Extract/Partial Mash Brewing / Re: C15L base malt?
« Last post by HoosierBrew on March 29, 2015, 01:16:46 PM »
Great question, Jim.  My understanding is that it is technically another form of caramel malt and is steepable.  I've never used it, but from what I hear, a little goes a LONG way, so use it sparingly.

S


Yeah, my understanding too. I've used it and a little definitely goes a long way. To me, much over 4 oz starts getting to be too much fast.
40
Extract/Partial Mash Brewing / Re: C15L base malt?
« Last post by santoch on March 29, 2015, 01:09:30 PM »
Great question, Jim.  My understanding is that it is technically another form of caramel malt and is steepable.  I've never used it, but from what I hear, a little goes a LONG way, so use it sparingly.

S
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