Menu Icon


Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!



You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> What to brew for a competition?

Jump to: [First Page] [Prev] 1 2 3 4 5 [Next] [Last Page]
testingapril
Charter Member
Atlanta, GA
595 Posts


Agreed KidMoxie. If doing decoction, Hochkurz double decoction looks like the best route, IMO.

http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


The acid rest gives you a chance to get pH perfect without hurting anything.  You can leave the wort at this temp while you heat a decoction, and not worry about it.

Thanks, I'll look into the 131 rest.  I keep the protein rest short, anyway; basically, long enough to do warm my decoction to get things heated up.  

2




Posted 34 days ago.

ingoogni
nl
314 Posts


Decoction : thick mash 1.5 hours boil time
clips are german, worth watching.

www.youtube.com/watch?v=fYm-LoothK0
www.youtube.com/watch?v=aOu62GY7Ny0




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Thanks for the links!

It's hard to convince some of these heathens that there is a point to decoctions.  ;)



Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Peptidase is active 113-122F and breaks down the foam-positive particles and increases FAN, which isn't really necessary for modern malts (even "poorly" modified modern malts). B-glucanase is active in that same range, which is useful for breaking down gummy malts like rye and wheat, but those malts also have enough other foam-positive compounds that you don't need to worry about Peptidase.

Protease is active 122-140F and reduces haze-forming proteins into compounds that are foam-positive. So, you get clearer beer with better head retention if you do a rest of 10-15 minutes at 131F.
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I remember reading that you wanted to be at least 122 for the protein rest.  Nice to know why - and I'll shoot higher (131 sounds good) to prevent head destroying stuff.  

Thanks very much!
2




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


As if decoction wasn't enough work, now I need to learn german to do it properly. Sheesh. :P

I think that low temp rest some people call it a dough in rest because some starches are more soluble at that temp or something. Having a hard time finding info, but Brad Smith recommends a dough in at 100F-112F. This would also serve as your acid rest, Olan.
2




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Yeah, I've seen that line.  As long as I stay under protein rest range, I'm not as worried with the acid rest temps.
2




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Yeah...Here's Palmer's take on it which sounds much more scientific than Brad's http://www.howtobrew.com/section3/chapter14-3.html

Palmer's explanation of why you can sit at Acid rest temps for a long time without negative effect is much more satisfying as well: http://www.howtobrew.com/section3/chapter14-2.html
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Thanks for the links.
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Welp, here we are five full days into fermentation.  Festbier is now at d-rest temps, and tonight, I boiled a little table sugar and dumped the solution into each of the Belgian blondes - enough to kick the SG up nine points. 

The buckets look identical right now, and both smell like Belgian goodness!





Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Woah, five days from brewing and you're at d-rest? What yeast? That seems crazy fast. Not saying it's wrong, I'm just amazed.


2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Fast lager process, no?  Using wlp820.


2




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Interesting. White Labs says in the first generation 820 is slower than 830. I've never pushed 830 that fast, but I suppose it's possible to do so.


Did you take gravity readings to adjust your temps or go by feel/eye/intuition?


2




Posted 34 days ago.

Jump to: [First Page] [Prev] 1 2 3 4 5 [Next] [Last Page]