erockrph:
That must have been pretty thick!
Regardless of whether commercial breweries have done it or not, there’s more than one way to skin a cat. If you like the results in your beer, that’s really all that matters. The whole “firing the kettle before first runnings” thing has me wondering if you can get similar results by adding a smaller amount of wort to a hot pan, reduce it pretty far down, then deglaze with more wort and add it back to the kettle. You’d net a smaller overall volume of reduced liquid than the Skotrat recipe, but it should be significantly more intense in flavoring. It would also take a heck of a lot less time.
Man, you would think I would proofread my crap typing by now.
Something in the back of my mind says the boil kettle at Taquir is iron. Many old breweries had iron kettles. Cantillon still does. You could see the old one at Fillers on the tour.
fredthecat
February 22, 2021, 9:18pm
22
hopfenundmalz:
erockrph:
That must have been pretty thick!
Regardless of whether commercial breweries have done it or not, there’s more than one way to skin a cat. If you like the results in your beer, that’s really all that matters. The whole “firing the kettle before first runnings” thing has me wondering if you can get similar results by adding a smaller amount of wort to a hot pan, reduce it pretty far down, then deglaze with more wort and add it back to the kettle. You’d net a smaller overall volume of reduced liquid than the Skotrat recipe, but it should be significantly more intense in flavoring. It would also take a heck of a lot less time.
Man, you would think I would proofread my crap typing by now.
Something in the back of my mind says the boil kettle at Taquir is iron. Many old breweries had iron kettles. Cantillon still does. You could see the old one at Fillers on the tour.
any anecdotes about traquair are awesome, but should be put in context.
-it likely played a role in maintaining existing small but important breweries in england and the slow but steady growth of craft breweries in the 20th century.#1 traquair #2 superheated stone dropped in pot brewing (never had the latter before), so highly relevant to this thread on the topic of caramelization.
fredthecat:
hopfenundmalz:
erockrph:
That must have been pretty thick!
Regardless of whether commercial breweries have done it or not, there’s more than one way to skin a cat. If you like the results in your beer, that’s really all that matters. The whole “firing the kettle before first runnings” thing has me wondering if you can get similar results by adding a smaller amount of wort to a hot pan, reduce it pretty far down, then deglaze with more wort and add it back to the kettle. You’d net a smaller overall volume of reduced liquid than the Skotrat recipe, but it should be significantly more intense in flavoring. It would also take a heck of a lot less time.
Man, you would think I would proofread my crap typing by now.
Something in the back of my mind says the boil kettle at Taquir is iron. Many old breweries had iron kettles. Cantillon still does. You could see the old one at Fillers on the tour.
any anecdotes about traquair are awesome, but should be put in context.
-it likely played a role in maintaining existing small but important breweries in england and the slow but steady growth of craft breweries in the 20th century.#1 traquair #2 superheated stone dropped in pot brewing (never had the latter before), so highly relevant to this thread on the topic of caramelization.
Annie Johnson did a really fun presentation on Stein Beer in Portland I think. There were samples.