Author Topic: Strike temps....necessary?  (Read 1222 times)

Offline HoosierBrew

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Re: Strike temps....necessary?
« Reply #15 on: December 31, 2014, 01:13:28 AM »
Wow, that's a hell of step range. Pretty sure it was dry.
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Offline morticaixavier

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Re: Strike temps....necessary?
« Reply #16 on: December 31, 2014, 03:05:35 PM »
I'm getting ready to brew a batch that I will be using several steps in. It's home malted grain and in my test batches I've had some chill haze and clarity issues so I think I'm going to do a short protein rest and then infuse up to sach temp. not sure I want to deal with a multi step sach still but who knows.
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Offline majorvices

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Re: Strike temps....necessary?
« Reply #17 on: December 31, 2014, 03:15:30 PM »
Wow, that's a hell of step range. Pretty sure it was dry.

That was from (a very addled) memory, but strikes me as probably accurate because it made an impression on me. I kinda always wanted to try it. Wish I could remember more about it.

Offline Stevie

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Re: Strike temps....necessary?
« Reply #18 on: December 31, 2014, 03:15:55 PM »
I'm getting ready to brew a batch that I will be using several steps in. It's home malted grain and in my test batches I've had some chill haze and clarity issues so I think I'm going to do a short protein rest and then infuse up to sach temp. not sure I want to deal with a multi step sach still but who knows.
Maybe you simply need to learn to become a better maltster. n00b


 ;)

Offline majorvices

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Re: Strike temps....necessary?
« Reply #19 on: December 31, 2014, 03:16:35 PM »
I'm getting ready to brew a batch that I will be using several steps in. It's home malted grain and in my test batches I've had some chill haze and clarity issues so I think I'm going to do a short protein rest and then infuse up to sach temp. not sure I want to deal with a multi step sach still but who knows.
Maybe you simply need to learn to become a better maltster. n00b


 ;)

Gave me a chuckle. :)

Offline morticaixavier

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Re: Strike temps....necessary?
« Reply #20 on: December 31, 2014, 03:47:35 PM »
I'm getting ready to brew a batch that I will be using several steps in. It's home malted grain and in my test batches I've had some chill haze and clarity issues so I think I'm going to do a short protein rest and then infuse up to sach temp. not sure I want to deal with a multi step sach still but who knows.
Maybe you simply need to learn to become a better maltster. n00b


 ;)

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Offline Jimmy K

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Re: Strike temps....necessary?
« Reply #21 on: December 31, 2014, 06:03:29 PM »
You may break down too many proteins that are needed for body and head retention. The other concern would be having starch conversion nearly complete before you get to the alpha amylase range. If there are no starches left, the more complex sugars will not be created.  Whether this has any impact or matters would depend on how quickly you can raise the temperature and what style you're going for. Might be a good way to make a high gravity beer or a very light beer. Not so good for a beer with big body.
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