How did it turn out Jay? Did the decoction mash help with head retention? When you removed the grain for the decoction, did you remove some liquid also or was the liquid that was absorbed by the grain sufficient for the decoction boil?
The beer is the best proper pilsner I have made. I really enjoy it. The head retention does reduce but there is always a thin, glossy, tight white head to the end of the glass. There was minimal liquid removed for the single decoction, as you rightly point out, there is sufficient water absorbed by grains to do the decoction.
In homebrew literature it is often stated that a high sparge temperature will ruin your beer or getting a few grains in the boiler will ruin your beer and often in the same literature and we'll talk about it decoction mash. Strange.
@@jaysbeerchannel5873 No I haven't but it will be interesting to see how it turns out. I usually put some caramalt in the mash which would have a similar outcome but probably not the same.
Just interested in why you are doing pale lagers using older processes? Just for fun? I’m going the other direction, fermenting hot and under pressure with highly modified malt, on a home brew scale it works me.
For fun and for flavour and to improve my brewing. What are you using to ferment under pressure? Fermentasaurus? Are you making lagers with hot fermentation?
Jaysbeerchannel yes the FERMENTASAURUS using the blowtie set to 8-10psi and when I say hot I mean ale temps 19-22c. I can drink them fresh. I always like to bitter a Pilsner with magnum, it gives a great base and then play with the flame out addition. Can’t wait to see what other processes you add to you’re brewday. And I’m using 34/70 as my yeast.
hope you like flys in your beer!
How did it turn out Jay? Did the decoction mash help with head retention? When you removed the grain for the decoction, did you remove some liquid also or was the liquid that was absorbed by the grain sufficient for the decoction boil?
The beer is the best proper pilsner I have made. I really enjoy it.
The head retention does reduce but there is always a thin, glossy, tight white head to the end of the glass.
There was minimal liquid removed for the single decoction, as you rightly point out, there is sufficient water absorbed by grains to do the decoction.
@@jaysbeerchannel5873 thanks for the feedback. Have tasted so many great pilsners when visiting czech republic so want to brew a good one.
In homebrew literature it is often stated that a high sparge temperature will ruin your beer or getting a few grains in the boiler will ruin your beer and often in the same literature and we'll talk about it decoction mash. Strange.
Have you tried a decoction?
@@jaysbeerchannel5873 No I haven't but it will be interesting to see how it turns out. I usually put some caramalt in the mash which would have a similar outcome but probably not the same.
@@catscats50 caramalt is a bit too sweet. i recommend trying biscuit or melanoidin malt next time to see if you like that more.
Just interested in why you are doing pale lagers using older processes? Just for fun? I’m going the other direction, fermenting hot and under pressure with highly modified malt, on a home brew scale it works me.
For fun and for flavour and to improve my brewing. What are you using to ferment under pressure? Fermentasaurus? Are you making lagers with hot fermentation?
Jaysbeerchannel yes the FERMENTASAURUS using the blowtie set to 8-10psi and when I say hot I mean ale temps 19-22c. I can drink them fresh. I always like to bitter a Pilsner with magnum, it gives a great base and then play with the flame out addition. Can’t wait to see what other processes you add to you’re brewday. And I’m using 34/70 as my yeast.