I have to wonder about using the term knock out for a term indicating the end of a boil. To me, knock out is when you knock the plug out of the tun and start the run off. Flame out is very descriptive, although I now need to use the term 'power off'.
Okay, who was the first amateur brewer to generalize the term "dough-in?" Most amateur brewers today use the term without realizing that a dough-in is a specific type of mash-in. Mash-in still appears to be the term of choice in the professional brewing and distilled spirits worlds.
I rarely see homebrwers use dough-in. sometimes for sure. I certainly think of a very thick first step in a complicated step mash when I hear dough-in. Mash-In is the term I and most of the homebrewers I know use.
for what it's worth, my 3 year old says mash-in.
Quote from: morticaixavier on June 02, 2014, 01:50:39 PMI rarely see homebrwers use dough-in. sometimes for sure. I certainly think of a very thick first step in a complicated step mash when I hear dough-in. Mash-In is the term I and most of the homebrewers I know use.The term is used all of the time on a large home brewing forum. However, then again, many threads on that forum make me scratch my head.With that said, the AHA forum is different. It is the most civil, knowledgeable, and inclusive amateur-level brewing forum on the Internet.
Since the time period you're talking about also parallels the time when internet access became widely available, I'm wondering if we're seeing regional terms spreading across the country rather than the birth of new lingo. We certainly have plenty of regional terms for things.Sent from my XT1030 using Tapatalk