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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Mash methods (robertzukosky)
  Non-Traditional Oktoberfest (Trish)


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Date: Fri, 16 Jul 2010 09:48:37 -0600
From: robertzukosky <robertzukosky at comcast.net>
Subject: Mash methods

What if any advantages or disadvantages are there with the following 
three mash methods?
1.    Straight infusion
2.    Step mash
3.    Ramp 105 to 148+


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Date: Mon, 19 Jul 2010 18:53:27 -0500
From: Trish <qageek at gmail.com>
Subject: Non-Traditional Oktoberfest

Hello, Home Brewers -

My husband and I are long-time home brewers, but low impact risk
takers.  We tend to find a recipe that works and stick with it,
varying safely as our tastes dictate.

The husbster, in an uncharacteristic display of creativity, picked up
an Oktoberfest kit (grains, malt, liquid yeast).  But we realistically
have no way to keep the temperature low for the wort.  We live in a
high-rise condo (no basement, no garage, no extra fridge) and never
see ambient temps below 75 degrees.  We can control it to not rise
above 80 degrees.

If we make this beer and ferment at room temps (roughly 75 - 80
degrees), will we "get beer"?  We realize that it may not be pure,
traditional Oktoberfest (and realize that we lack the proper space and
equipment make such a thing), but will it be drinkable?  Are there
other changes or adjustments that we'll need to consider?

The other option, which is less desirable logistically, is to pitch in
Oct-Nov and keep the carboy on the balcony (we live in MN).  Is that
even viable?

Thanks in advance! ~ Trish


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