23 May
2002
23 May
'02
3:33 p.m.
On Wed, 22 May 2002 08:23:04 -0700 (PDT) Will Holway <brew987(a)yahoo.com>
writes:
I agree that it is probably "unnecessary".
But I was
under the impression that it produces certain flavor
components difficult to achieve with step infusion
mashing (such as a more malty flavor). In my
experience, it also improved my extraction.
I would expect the improved extraction. You're bursting the starch in
the grain. But I always hear the argument about more "malty" flavors. I
was just pointing out that apparently German breweries aren't even
performing decoctions any longer, and I find that interesting. I'm sure
someone will say that they are just trying to save money, but Germans
treat beer a little more seriously than saving a buck. I'm sure everyone
thought I was crazy when I mashed for 15 minutes, but lo and behold, I
did, and continue to do so. It's the science part of the term "brewing
science."
Someone with a lot of time on their hands (other than me, that is) should
brew identical batches, and have them blindly judged--perhaps a triangle
test. See if the difference really exists without the prior knowledge of
the beer being decocted. Maybe it will make a difference, maybe it
won't. I don't know. And as Doc Lewis always said "At the end of the
day, you have to be with yourself; thus, you need to do what you think is
right."
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/web/.