HOMEBREW Digest #5631 Fri 27 November 2009

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  Pilsners and decoction [SEC=UNCLASSIFIED] ("Williams, Rowan")
   ("Paul Wilson Loaner")
  pre-boil oxidation ("Darrell G. Leavitt")

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---------------------------------------------------------------------- Date: Fri, 27 Nov 2009 15:49:55 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Pilsners and decoction [SEC=UNCLASSIFIED] Hi Doak, Thanks for the comments. I must confess that I don't have much experience when it comes to decoctions. I was mashing a batch about a year ago and found that I had fallen short of my target mash temp so I pulled some of the mash, put it in a pot, heated to a gentle simmer and mixed it back into the mash and it worked a treat! Decoctions are useful compared to adding more boiling water and diluting the mash in my 10 Gal Rubbermaid mashtun. I also noted that the decoction encouraged a darkening of the mash, presumably due to malliard reactions in the pot. So, you seem to be suggesting a two step docoction - one from the protein rest to the low end of the saccharification rest (beta amylase) and then a second decoction to encourage the alpha amylase? I suppose practice will make perfect, but is there any rule of thumb that will help achieve close to target temps given that I'll probably mash around 4.5 kg or 10lbs of grist in about 10L / 2.6 US Gallons of strike water? Is a 25% pull in the zone if I want to bring the mash up from the protein rest to a beta amylase temp range? I figured that the first decoction will need a bigger pull to achieve the beta rest temp compared to the relatively smaller step up to the alpha rest temp and I don't want to totally denature all the enzymes in the mash at the same time?! Cheers, Rowan - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Fri, 27 Nov 2009 13:56:55 +0300 (EAT) From: "Paul Wilson Loaner" <info at uk.org> Subject: PAUL WILSON LOANER I am Mr. Paul Wilson, of the PAUL WILSON LOANER. I am private loan lender .i give out loans to business people and individuals for just 3%interest rate. BELIEVE IT OR NOT YOU CAN GET YOUR LOANS IN LESS THAN AN HOUR... No matter the amount from $ 500 - $50.000000 (Dollars or Pounds)... I Give out local and international loans to any body all over the world. I give out loans via account transfer to what ever country you are. Your rate will not change during your loan repayment! PAUL WILSON Personal Loans can help make dreams possible. I do not require many documents. If you are interested in getting a loan any where you are, home or office from what ever locations from my company. OTHER BENEFITS YOU STAND TO GAIN: 14-Day Guarantee: You can change your mind within 14 days with no charges, no hassles.Guaranteed! No Prepayment Penalties: Pay off your loan any time without extra fees!Fixed Interest Rates: Your rate will not change during your loan repayment! As a security precaution, sessions end after 1HR of inactivity TO APPLY FILL THE FORM BELOW AND SEND VIA EMAIL TO : paulwilsonloaner101 at yahoo.com.hk Fast and secure one-page Application! Personal Information *Requested LOAN Amount.... *First Name.... *Last Name...... *Street Address....... *City *State *Zip Code.... *LOAN DURATION? *Primary Phone..... Alternate Phone.... *Email *Verify Email..... Alternate Email (Optional).... *Date of Birth Month.... * MONTHLY INCOME..... SEND VIA EMAIL TO: paulwilsonloaner101 at yahoo.com.hk : +447035988157 OR +447045764409 not all lenders can provide the maximum loan amount BUT WE CAN! By sending your data to : paulwilsonloaner101 at yahoo.com.hk , you certify that you are at least 18 years old Return to table of contents
Date: Fri, 27 Nov 2009 06:49:13 -0500 (EST) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: pre-boil oxidation David or Rowan; Please describe "pre-boil oxidation" to me. I am aware of hot side aeration, but is this the same thing? Thankyou. Darrell Return to table of contents
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