Hello! Yes, we still exist. Yes, I plan on making some time to write. Does it sound too prideful to assume people want to read something we have to say?
Well, plenty has been happening for the past two months, so there has been a slowing of posts here on thankeavenforbeer. I’ve been brewing every weekend for the past month or so. I’ve realized something recently. I rarely buy beer anymore. I just love brewing and drinking my own brew. However, I am a bit saddened by the fact that I really don’t have much of a pulse on what is happening in the beer world.
Seriously, I knew when Popskull was coming out on Dark Lord Day and I was excited. But I just saw today that Three Floyds and Dogfish Head came out with the another beer with similar name. It is really is true that I don’t know what’s going on in the craft beer world…funny.
Maybe you ladies and gentlemen can tell me what’s happening. What’s coming out? What are you excited about?
Well, I’m gonna try my hand at a weizen doppelbock again… this time going all grain. To top it off, it will be my first attempt at doing a decoction mash. Any recommendations on the number of decoctions and temperature rests that would be good for this style?
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beer_scientist Reply:
November 30th, 2010 at 6:03 pm
I do have some recommendations. I would do 95, 122 for the wheat and proteins. I would do a 140 and 155 rests (I think some recommendations I’ve seen some at 149 and 158).
Personally, I would start and the 95 and do 3 decoctions to get to the respective temps. Furthermore, I would send the result to me to drink. I’m sure your going to do it but a good lager time will make its mark on the beer as well.
Be ready for blow-off with these decoctions.
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Big Tex Reply:
December 1st, 2010 at 8:44 am
Sure, eh? I’ve never done one, and nor do I have the equipment to maintain a constant temp in that fermentation phase. I do have the weather on my side right now… out doors, it’s been in the 40′s. May get a little cooler.
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beer_scientist Reply:
December 1st, 2010 at 5:11 pm
I should have been a bit more explicit about lagering. Let it go normally in primary and lager in secondary. If you can’t lager, do your best.
Big Tex Reply:
December 2nd, 2010 at 11:18 am
The weather WOULD allow me to get somewhat close to a lager period during secondary fermentation. And that is what I was thinking when you mentioned a lager period. I have a shed in my backyard where the carboys could be placed. Not ideal, as the temps would vary. We are getting temps in the 40s down into the mid 30s lately. Maybe not the best.
Either way… I’m looking forward to brewing this. Salivating just thinking about it. w00t.
Big Tex Reply:
December 11th, 2010 at 11:32 am
Any particular recommendations for durations for each of the temperature rests? My software has some defaults, but I can adjust as desired.
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beer_scientist Reply:
December 11th, 2010 at 10:58 pm
15 to 30 min depending on stage is normal.
Big Tex Reply:
December 12th, 2010 at 6:12 pm
Ok, so my software has my acid and protein rests at 45 and 60 minutes respectively. Is that duration needed? The other rests are at 15 minutes each.
beer_scientist Reply:
December 12th, 2010 at 7:52 pm
Most protein rests I’ve seen are 30 min. However, the longer rest wouldn’t hurt anything (enzymatically speaking). Personally, I’ve had success with 30 min.
beer_scientist Reply:
December 12th, 2010 at 7:55 pm
By the way, I’m excited for you. Also, I verified with a John Palmer book I have that 20 to 30 min is normal for these rests. I hope that helps!
Good luck buddy! I bet it will be tasty.
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I feel you on this…I’m out of the loop too. This is the first time in a week and a half I’ve even gotten online! Someone broke into our van (smashed the window) and stole our phones, which were our internet source. Insurance doesn’t cover it so here I am finally at the library snaking their internet.
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beer_scientist Reply:
December 12th, 2010 at 12:00 pm
I read that you had those stolen. I’m sorry. I’m way out of the loop as well.
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Big Tex Reply:
December 12th, 2010 at 6:16 pm
Yikes! That’s horrible, Nate!
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