What's your next brew
- Thread starter Ozarks Mountain Brewery
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I’ll brew @Herm_brews wheat this coming Saturday.
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I have 1 fermenter free, so contemplating something that can handle the same temperatures as my saison. Probably something belgium. I think it's too warm for bry97 
Suddenly heated up here. Today's max got to 39 oC (102 oF)
Suddenly heated up here. Today's max got to 39 oC (102 oF)
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Finally I'll get around to the Chimay Grand Reserve clone on Tuesday.
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What recipe did you decide on?
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Austin Homebrew Supply. Seem to be the most straight forward.
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Herm's Wheat is next up for me.
I've got a couple all-grain batches waiting for me to drag out the dragon. Completely forgot what one of them was, but pretty sure I got the recipe here. All I gotta do is figure out how to do it if I can't find the recipe.
Same! Probably next weekend. I didn’t drink enough this week so won’t have a keg for it if I don’t wait a week
I'm torn between another Crystal Ball beer to test out Victory malt and a Best Bitter recipe to try and recreate a beer I had at a brewery last year. If I do the best bitter I could make black & tans with the Irish stout...
I'll be attempting a hefeweizen! Haven't tried this in quite some time... It's been the beer I can't quite nail. Going to try a double decoction mash in hopes that it will help me achieve that nice maltiness I've been wanting in this beer. Also, I think I'll split the batch into two fermenters - one closed and the other open! I want to see how differently the yeast behaves open/closed!
Might have to wait a couple weeks though as I have plans over the next two weekends
Might have to wait a couple weeks though as I have plans over the next two weekends
I use 4 oz of Melanoidin to enhance the maltiness as a replacement for the double decoction. I do use a three-temperature step mash though.I'll be attempting a hefeweizen! Haven't tried this in quite some time... It's been the beer I can't quite nail. Going to try a double decoction mash in hopes that it will help me achieve that nice maltiness I've been wanting in this beer. Also, I think I'll split the batch into two fermenters - one closed and the other open! I want to see how differently the yeast behaves open/closed!
Might have to wait a couple weeks though as I have plans over the next two weekends
Thinking of brewing ginger Ninger.
@Ward Chillington did you end up brewing it?
Got a visitor comming and thought this is what I'll brew up.
Edit OK he don't like ginger....
Maybe not so blonde ale hmmm
@Ward Chillington did you end up brewing it?
Got a visitor comming and thought this is what I'll brew up.
Edit OK he don't like ginger....
Maybe not so blonde ale hmmm
Last edited:
I have done this in the past too. My most recent beer, Munich Dunkel , in which I did a double decoction came out great! I recently poured a pint and couldn't help but think of how much I could taste melanoidin malt - so I know it works and I have some on hand... but I really enjoyed my last double decoction and am looking forward to doing it again.
Next time I feel like simplifying the process I will certainly just sup in the melanoidin and fore-go the decoctions.
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Not yet buddy...bottling the dark mild today ..
Next time I feel like simplifying the process I will certainly just sup in the melanoidin and fore-go the decoctions.
From everything I've read, decoc's are not a necessary step any longer since the quality of malts have been perfected to such a level where a single infusion is all it takes to get the sugar out. If you are doing it to overcome an inability in your set up's design like me where I have no way to directly heat up my mash for steps to do multiple rests, then they still serve a purpose....just take care not to splash yourself....that boiled mash will leave a mark!
I had read this many times too which had kept me from bothering. BUT I had also read though that some still (including pro brewers) use it and stand by the practice. I recently tried it on a Munich Dunkel (all Dark Munich Malt) and can certainly taste it! It is not only in the taste but also the mouthfeel + body. As for the taste - it is just like melanoidin malt which can certainly achieve the same results but the body and mouthfeel is not quite the same.
I liked the brew day process too though it did make a longer, more laborsome brew day , it was fun. I have some floor-malted pilsner that will probably benefit from the process. I'll keep trying it on my recipes and slowly decide which ones need it and which don't.
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Oh yeah...your boat...your beer...float it how you want! I can and have raised my rests with water additions, specifically with @J A 's stout recipe and it worked great on my 3 tier, double Igloo cooler set up but have considered the ease of directly heating a mash tun but....I'm lazy...and cheap!
