my first logger ?s

[denny]

Thanks for replies. So yeast starter temp does not have to be same as wort temp at pitching. I will try to keep ferment temp from dropping, will also consider 2112.

The best thing is to take the starter out of the fridge, decant and pitch immediately.  Colder yeast into warmer wort works great, but not the other way around.

[rodmanxxx]

Now there is a good idea, just use a gallon jug, that makes the starter easier, thanks!
Ya, I am a gluton for punishment. Actually I just want to do the decoction mash so I can say I did it, to me it is fun not punishment. I got nothing better to do... But ya if I feel lazy on Sunday I will just do the single rest.

[denny]

Now there is a good idea, just use a gallon jug, that makes the starter easier, thanks!
Ya, I am a gluton for punishment. Actually I just want to do the decoction mash so I can say I did it, to me it is fun not punishment. I got nothing better to do... But ya if I feel lazy on Sunday I will just do the single rest.

But how are you going to do it with the grains in the bag?  And if you;re going to do it, do yourself a favor and rethink the steps you;re using.  No point in doing all that work to end up with a subpar beer.

[rodmanxxx]

Ok I guess ya'all convinced me, I'll just do the single rest. My plan was to drain the required amounts of wort into a 2nd pot for boiling each step of the decoct, but I'll just scrap that. Good advice on the starter too.
Thanks for all the help.

[udubdawg]

If you haven't bought the yeast yet, maybe try 2112. I use it at 55° for American Lager, Vienna Lager, and Oktoberfest. Others will poopoo that, but I've been quite pleased.

I won't be one of them. 
got an NHC medal last year with 2112 in a dark lager.  It's a great yeast.

[rodmanxxx]

That does look like a good yeast, but I would probably have to wait a few more weeks to be able to ferment at that temp in the garage. It's still near freezing temp here overnight. But thanks, I will keep that in mind, or maybe even brew something else this wknd & do the lager in a few weeks, hmmmm

[morticaixavier]

Ok I guess ya'all convinced me, I'll just do the single rest. My plan was to drain the required amounts of wort into a 2nd pot for boiling each step of the decoct, but I'll just scrap that. Good advice on the starter too.
Thanks for all the help.

when doing a decoction you want thick mash not liquid. you would have to scoop the grain out of your bag into your second kettle for boiling and then return it to the bag.

[rodmanxxx]

Yikes, sounds like I had that backwards, I thought you decoct the liquid, boil it, then add it back to the mash. That would have been interesting. I'll just do the single mash rest then, thanks!

[denny]

Ok I guess ya'all convinced me, I'll just do the single rest. My plan was to drain the required amounts of wort into a 2nd pot for boiling each step of the decoct, but I'll just scrap that. Good advice on the starter too.
Thanks for all the help.

Smart move!

You only boil the wort on the final step of a multo step decoction.  If you boil it earlier, you'll denature the enzymes.  They're mainly in the liquid, not the grain.

[bluesman]

There's just no need to do a step mash or a decoction unless you really feel like punishing yourself for some reason. A single rest at 150 for 45-60 minutes is all you need! I like to raise up to 158 for 10-20 minutes because it helps improve efficiency and gives better body IMO, but for heaven's sake unless you feel like punishing yourself for no reason skip the decoction.

+1

Unless you're doing it as a practical exercize, to experience the process, in an effort to broaden your experience with mash techniques, the decoction mash will not make your beer any better than a single infusion mash would do for the beer. At least you won't notice the potential nuance of flavor between the two methods, AND as Keith has mentioned it will save you a significant amount of time and effort.

[rodmanxxx]

Ya I just wanted to try something different, but it looks like I had it all wrong anyways, so I'll just go with what I know for now, & try to learn decoction some other day.

[majorvices]

Done several decoctions in my time. Yeah, if you have all day it is not bad. But I've permanently given them up now in favor of the Hochkurz mash. Kai's page is awesome. Check it out here:

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing

[blatz]

Done several decoctions in my time. Yeah, if you have all day it is not bad. But I've permanently given them up now in favor of the Hochkurz mash. Kai's page is awesome. Check it out here:

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing

agreed.  i started doing hockhurz step mashes when i switched to my new system and I really like them.  i've done only a couple of decoctions over the past 9 years, and i can't say they were worth it or produced dramatically different/better beer. 

[rodmanxxx]

Thanks for the info & link, got it bookmarked

[ynotbrusum]

FWIW, I did one decoction recently and I will be sampling that beer tonight.  I doubt that I will decoct again - it was slow and a pain in the wrist.  The Hochkurz is simple enough if you can apply direct heat (otherwise you just have to do a second infusion of hot water after resting in the mid 140's for 40 minutes or so.). I can fire mine up, so no water adds are necessary and it really is just a matter of heating it up to 154 or so after the initial rest.  Frankly, my first Hochkurz was just a matter of missing the first strike temp due to very cold grain, then noticing later that I was a touch low, then heating it up to finish the mash.

The single infusion mash serves me well enough.  I may do another decoction (if I have a friend who wants to stir mash for a few hours and I want to enjoy the show...)