Pils is lagering, I'll keg it in a couple of weeks. But I'm confident enough I brewed another yesterday with the same 153°F/170°F program. Once again, excellent yield, same iodine test result. I think I gave both a couple extra minutes at 170, and this time I didn't even keep the sparge temp up to 170 and everything looks good. I'll report back here when I tap it!
Hey JT, finally drinking that first simplified Pils, and as I expected (from observing this and two subsequent in the pipeline) no ill effects, maybe confirming (not enough data points yet) the advantages I hypothesized. I'm sticking with the single conversion rest-mash off program, and moving my attention to other areas to tweak my process. You?
I definitely like the Kölsch just fine. With or without the hochkurz and with or without the carahell. It's no problem for me to run a hochkurz, but not sure it's adding anything that I can detect (without performing a triangle test or even side by side). I might try a shortened hochkurz next brew day. Or I may just go single infusion.
It has moved me away from long mash times. Don't see the need.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
I may be leaning back toward a shortened Hochkurz (146°, 160°, 170°F) in some cases. (I rarely did the full deal, but, full disclosure, I have probably tried every mash program possible with every rest possible from 95°F on up at some point. And thought they were a good idea at some point!) No need to go overboard as you say, but I see one possible advantage: tighter control of fermentability. Which will only really matter on certain styles, but for Pils or Kölsch it might be a consideration. (There may also be a tiny increase in conversion efficiency over the single compromise rest, but that I can't really say yet and it's not going to be the decider on its own.)
Topic: Pics of recent brews? (Read 584500 times)
