Comments on: How to Brew 2.0: Single Infusion Mashing

By: A Book Review of The Bread Baker's Apprentice by Peter Reinhart | Thank Heaven for Beer

Thu, 26 Jan 2012 01:22:46 +0000

[...] spares no science when he speaks about the role of enzymes and amylase (terms I’m familiar with due to my brewing experience) in making a great loaf of bread. [...]

By: beer_scientist

beer_scientist — Fri, 18 Nov 2011 06:55:06 +0000

Strike temperature. Ambient temp grains are going to be far cooler than your desired mash temp. To account for the mixing of the ambient temp grains and the water, I assume a 12-15 degree temp increase in my initial water temp…puts me right where I need to be.

By: andrew

andrew — Fri, 11 Nov 2011 01:44:06 +0000

Why the 15 degrees above your desired 158?

By: Decoction Mashing | Thank Heaven for Beer

Decoction Mashing | Thank Heaven for Beer — Sat, 15 May 2010 21:03:59 +0000

[...] in previous posts which types of beers tend to fit into which categories. We’ve covered single infusion and step-mashing to this point, but what about decoction [...]

By: How to Brew 2.0: Step Mashing | Thank Heaven for Beer

How to Brew 2.0: Step Mashing | Thank Heaven for Beer — Mon, 08 Mar 2010 21:43:58 +0000

[...] last “How to Brew” post dealt with single infusion mashing. The single infusion relies on one temperature of water and grains. Simply stated, you put the [...]

By: beer_scientist

beer_scientist — Wed, 03 Mar 2010 19:18:41 +0000

It really is, Peter. I wish that I had started mashing way before I did. I actually had an 11 1/2 hour brew day yesterday. Mashed twice for a Barley-wine and collected for a small beer both mashes. After boiling the first and getting it into primary, I started the small beer. Of course, I had to bottle from a fermenter to get it open. Now they are both in…it was a long day and you should have seen our 340 square foot apartment. It was comical indeed. Still don’t feel like I worked or didn’t have a day off, though.

By: Peter at Simply Beer

Peter at Simply Beer — Wed, 03 Mar 2010 18:18:26 +0000

Nice, easy to understand description. The funny thing it is really that simple.

By: beer_scientist

beer_scientist — Tue, 02 Mar 2010 19:48:54 +0000

I’m going as fast as I can.

By: Jim

Jim — Tue, 02 Mar 2010 17:54:10 +0000

Glad you found my comment motivating – now get writing – I need to sparge!!

By: beer_scientist

beer_scientist — Tue, 02 Mar 2010 17:44:57 +0000

Thanks, Jim. That’s the best possible thing that anyone could say to me about these posts. The heart of what I’m trying to do it exactly what you said. I want it to be approachable and informative. My biggest motivation is the wish that I would have had the sort of guidance that I’m giving. I had to read, re-read, and teach myself all this stuff…I want to be able to help where I didn’t get any.

Thank you so much for saying what you did, it really motivates me to write more.