Post
by Barley Water » Mon Sep 22, 2008 4:15 pm
If I remember correctly (I am not looking at my brewing notes) I did two pulls (about 1/3 of the mash) and boiled each for 30 minutes. I usually get my main mash up to sacrification so I don't need to worry about it and then just start pulling decoctions letting the temperature drift up to mash out. I am mostly looking for melodians, I am not so concerned with converstion (because it is already taken care of) or for that matter extraction efficiency although it tends to be better with a decoction mash. I use a strainer with a long handle to pull my decoctions so they are very dry, I then just add water before boiling so I don't burn things and wreck the batch. My method may not be traditional but it seems to work and I have done it enough times now so it seems pretty easy. In my opinion, it is not so much that the flavor of the beer is improved but I have noticed that the mouthfeel is better, very smooth. Of course, that is a very subjective judgement plus, I was drinking when I made it so take it for what it is worth.
On a related topic, I have made CAPs two years in a row. My first attempt used flaked maize while the second employed a cereal mash using grits. Both beers came out very well but the second one was better. I would argue that the cereal mash was the difference and I submit that a ceral mash is really just a modifed decoction. I just sent the last three bottles of my second batch down to a very large competion in Houston so we will see what the huricaine ravaged brewers think of my effort. The beer has already done well in a much smaller competition in Dallas and although there are many variables, I think the ceral mash put it over the top (so far at least).
By the way Mysterio, I wish you hadn't posted about sour beers. I went through my copy of "Wild Beers" this weekend mostly out of curiosity and I am very tempted to mess with the wierd bugs. I am a little more interested the the Oud Bruin style but keep us posted on your efforts, I can tell that the "dark side" is calling out to me.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Ive been craving that beer since the keg ran dry and as soon as the Pilsner is out of the fermentation chamber a Dunkel is going in there 