[bboy9000]

 A single-infusion at 149F seems like a good idea to me.  Both alpha and beta enzymes are active and I read this is the temperature where LOX is  inactivated.  I've made great Belgian Golden Strong Ales at this temperature.

[denny]

I guess I am perplexed at how a source can be cited as "an inexhaustible amount of good information" and then one that give "bad advice". I guess it's not for me to understand.  To each his own. Cheers!


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There is nothing perplexing about it. It has tons and tons of fantastic information and a few not so good pieces of information. Pretty simple.

Ar you defining "bad info" as info that contradicts other lit, or info that causes you to make bad beer?

[Big Monk]

Info that would contradict something in other brewing science literature.

And I'm not saying at all that single infusion makes bad beer but just that sitting at a single infusion temperature that may be in the prime band for LOX has other detrimental downstream effects when taking the whole picture into consideration.

This may be outside of what people care about or worry about which was a main driver in making this thread. This way debate on these subjects stays out of other threads so that people The aren't interested don't have to suffer through the spirited conversation.


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[denny]

Info that would contradict something in other brewing science literature.

And I'm not saying at all that single infusion makes bad beer but just that sitting at a single infusion temperature that may be in the prime band for LOX has other detrimental downstream effects when taking the whole picture into consideration.

This may be outside of what people care about or worry about which was a main driver in making this thread. This way debate on these subjects stays out of other threads so that people The aren't interested don't have to suffer through the spirited conversation.


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Then what happens when our own experience contradicts what we read in brewing lit?  I found that happening early on in my hobby and have spent nearly 20 years investigating it.  What about if I do something that the lit says is bad for my beer, but I don't experience those effects?

[bboy9000]

This may be outside of what people care about or worry about which was a main driver in making this thread. This way debate on these subjects stays out of other threads so that people The aren't interested don't have to suffer through the spirited conversation.

Okay now I'm confused.  Isn't his the Belgian Golden Strong thread?

[Big Monk]

Yeah I've bowed out here in favor of the brewing vs citizen science thread. Sorry for jamming this one up.


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[mabrungard]

What temperature do you step up to?

I only do steps for a few styles. Of course I do a Ferullic rest for hefes. But I often do a hochkurz for German styles. For hochkurz, I'm in the mid 140's and step to the mid 150's. I also do a mashout step to 168.

For other styles, I'm usually at a single temp (plus mashout).

[The Beerery]

What temperature do you step up to?

I only do steps for a few styles. Of course I do a Ferullic rest for hefes. But I often do a hochkurz for German styles. For hochkurz, I'm in the mid 140's and step to the mid 150's. I also do a mashout step to 168.

For other styles, I'm usually at a single temp (plus mashout).

62-64(depending on the crop gelatinization temps) 30-60min for attenuation 30 will land you around 1.010-11
72 for conversion and foam 30min
77 foam and denaturing 10 min

If you are not following that schedule, I would argue you are not seeing the benefits from doing a step mash. I would try that schedule next time and see if you notice a difference.

[JJeffers09]

I will say I don't mind, and do not think it is derailed.  BGSA is the style, making good beer is the discussion we are having.  So I can apply what need be applied.

[Phil_M]

Perhaps out of line for a golden song ale, but has anyone tried one continuous rise, ala Saison Dupont?

[Stevie]

Perhaps out of line for a golden song ale, but has anyone tried one continuous rise, ala Saison Dupont?

Elaborate please. I've seen this mentioned, but I don't know the details.

[Big Monk]

Perhaps out of line for a golden song ale, but has anyone tried one continuous rise, ala Saison Dupont?

Elaborate please. I've seen this mentioned, but I don't know the details.

I thinks it's just pitch and no temp control. Just a free rise to final gravity.

[Stevie]

Ah. I thought he was talking mash temp. Continuous to me would be evenly over the whole time. I thought I saw somebody mentioned this for mashing as well once.

[Hand of Dom]

Ah. I thought he was talking mash temp. Continuous to me would be evenly over the whole time. I thought I saw somebody mentioned this for mashing as well once.

I've definitely heard it mentioned in terms of the mash, I just read about it in the Farmhouse Ales book.  From what I remember you start at 50c, and raise 0.25c every minute for about 3 hours.  I'll take a look when I get home, and post something more accurate.

[Phil_M]

Ah. I thought he was talking mash temp. Continuous to me would be evenly over the whole time. I thought I saw somebody mentioned this for mashing as well once.

I've definitely heard it mentioned in terms of the mash, I just read about it in the Farmhouse Ales book.  From what I remember you start at 50c, and raise 0.25c every minute for about 3 hours.  I'll take a look when I get home, and post something more accurate.

^^^ This, or something along those lines. I too forget the exact details, but I also read it in the farmhouse ales book.