HOMEBREW Digest #5708 Tue 20 July 2010

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  mash ("Darrell G. Leavitt")
  Re: Non-Traditional Oktoberfest (stencil)

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---------------------------------------------------------------------- Date: Tue, 20 Jul 2010 06:29:52 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: mash Good discussion item. I try to step mash, unless I am wanting to have a sweet stout or malty porter (in which case I keep the temp in the high 150s). Thinking that I am getting the most out of both beta and alpha, I first rest at 148 or so, then boost to 154 for a few minutes, then to 158, then mashout. Doing this I am thinking that I am getting the most out of all the enzymes. I guess that it depends upon what the goal is. For me it is getting the most out of the malt, and having a drier final product. Let's hear what others have to say. Darrell Return to table of contents
Date: Tue, 20 Jul 2010 10:56:35 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Non-Traditional Oktoberfest On Tue, 20 Jul 2010 00:35:01 -0400, in Homebrew Digest #5707 (July 19, 2010) Trish wrote: > >The husbster, in an uncharacteristic display of creativity, picked up >an Oktoberfest kit (grains, malt, liquid yeast). But we [ ... ] never >see ambient temps below 75 degrees. We can control it to not rise >above 80 degrees. Try to trade off the yeast packet for a yeast variety that attempts or claims to produce a relatively clean ferment at relatively elevated temperatures - "San Francisco" or "Steam Beer" are the tipoffs. Rig a temporary swamp cooler for the ferment vessel: place the fermenter in a (throwaway foil) roasting pan or similar shallow container, drape the fermenter with cloth, and maintain a puddle of water in the pan. Position a portable fan to blow on the arrangement. Try to position the whole assembly so it's upwind of the room thermostat. It's a mess, but not a permanent one - high-temp ferments proceed quickly. Consider renting a dorm-size freezer for a month and purchasing an external thermostat for it. You may need to resort to lagering in one- rather than 5-gallon containers. Practicing neolithic crafts in a contemporary environment beats the alternative. gds, stencil Return to table of contents
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