Starch Convertion

[system]

@denny

Does your 20 minute mash beer do that? Did it finish at 1.008, and have the appropriate body and head retention with no dextrine malts? I don’t think a single infusion, pils only, low hopped beer is going to do this. But I could be wrong. Standard 20/30/10 mash here.

My point was actually in favor of your short mashing, even outside of the optimal beta temp, beta activity will peak at 20 minutes then quickly fall off.
For instance for me to hit 1.008-9 on an all malt beer all I need is roughly 25 minutes at 62c, but for my pilsners to get to 1.006 I need 60 minutes.

It finished at 1.009 from 1.053 which is appropriate for the beer I was making.  It has appropriate body and head retention.  I used about 10% Sacchra 50 since it was appropriate for the beer I was making.

Have a picture of it poured and finished?

[denny]

Have a picture of it poured and finished?

Nope.  Just kegged it yesterday…and truthfully, I seldom take pics of beer.

[homoeccentricus]

I’m not saying you do it all the time, Denny, but 90 percent of all homebrewing arguments I read on many forums amount to “my method is good because the beer I make is good. End of discussion for me.” Scientific research has shown that this line of reasoning started with the old Egyptians who drank beer through a straw because they didn’t filter.  It is as yet unclear when and how this method changed

[system]

@denny

Have a picture of it poured and finished?

Nope.  Just kegged it yesterday…and truthfully, I seldom take pics of beer.

Kegged yesterday and it already has the appropriate head retention… Awesome thats rockin!

[denny]

@homoeccentricus

I’m not saying you do it all the time, Denny, but 90 percent of all homebrewing arguments I read on many forums amount to “my method is good because the beer I make is good. End of discussion for me.” Scientific research has shown that this line of reasoning started with the old Egyptians who drank beer through a straw because they didn’t filter.  It is as yet unclear when and how this method changed

But isn’t that the object?  To make good beer?  I hope that due to my experience I have some credibility when it comes to knowing what good beer is.

[homoeccentricus]

I protest vehemently. You are an Object of Reverence and Reference. I have your Books. I listen to your Podcasts (although I have to admit I skip the ukulele part). I brew your Recipes. But your argument boils down to a decision on return on investment. And that is different for each person, I assume.

[pmorrissette (Phil_M)]

@homoeccentricus

…boils down to a decision on return on investment. And that is different for each person, I assume.

Bingo. Brew however you enjoy. Have a blast doing decoctions? Go for it. Love the science and geekery of matching a commercial brewery? Go for it. Love making simple extract IPAs? Same thing.

I still haven’t brewed LODO, though I’m moving that way. I enjoy the technical details, that’s fun to me, and others. But I see the process as a means to an end…a tool to be used differently depending on the outcome that you seek…some beers likely shouldn’t be LODO. (some old British styles come to mind, and from the sound of it possibly Vienna lagers.)

[homoeccentricus]

For me that’s not, as colonel Landa would say it, a bingo. It is my ambition for my next beer to be better than my previous, and I still have the impression that I have an order of magnitude to go.

[denny]

@denny

Have a picture of it poured and finished?

Nope.  Just kegged it yesterday…and truthfully, I seldom take pics of beer.

Kegged yesterday and it already has the appropriate head retention… Awesome thats rockin!

I tested a sample bottle I carbed.  The entire batch isn’t carbed yet.  I’m hoping it looks the same

[beowulf_36 (GS)]

I do a 60min mash, period.

[klickitat_jim]

I’m not saying how I mash, it’s a secret.

[wobdee]

I’ve been using Best Pils as my base and have heard from them the last crop has a higher than usual gelatinization temp and recommend a rest at 65c so I’ve been doing a 20/20/20/10 step mash at 62c, 65,72,76, gives me attenuation in low 80’s.

[homoeccentricus]

@klickitat_jim

I’m not saying how I mash, it’s a secret.

Aren’t you in the “if you found out I’d have to kill you” business?

[klickitat_jim]

I don’t think so, but who knows