This is a new for me, only just reading about it in a recent BYO magazine. If I have it right you boil your wort as usual and ten mins in you get approx 10% of your volume out of the kettle and cool to just under 80C. This then goes into the fermenter on top of say 4/5 g of hops per litre (from BYO). After finishing the boil the remaining wort is chilled maybe a little cooler than you normally would and into the fermenter on top of the hot/warm wort. Then the usual process. Is anyone doing this now regularly and has it replaced late additions/whirlpool/hopback? Or used in addition to? Is it worth the extra steps? Must admit it sounds like a triple decoction thing to me, sounds good in theory and can see the point but not sure if I could be bothered with it. Keen to hear if anyone has tried it and the results are so good it’s worth it.
That’s new to me, too. So I’ve never tried it, but it sounds like a lot of trouble.
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I was thinking on similar lines but was wondering if the results made it worth a go. Seems it’s a decades old tactic and originated in Japan. Apparently they have rules what can go into the fermenter so that makes me think, was this born through necessity or end results
That is the technique. I’ve done it a few times and decided I didn’t get anything I couldn’t have gotten more easily.
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Cheers Denny, it goes seem to be a lot of trouble if the end result does not justify it