HOMEBREW Digest #5707 Mon 19 July 2010

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  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+ Return to table of contents
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 Return to table of contents
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