tag:blogger.com,1999:blog-5445569787371915337.post7446062327172345958..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Augsburg method of decoctionRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5445569787371915337.post-32919916913754003572008-07-01T07:11:00.000-07:002008-07-01T07:11:00.000-07:00Yes 95F is a very good temperature, but the Bacter...Yes 95F is a very good temperature, but the Bacteria responsible for the acidification are slow and needs to work for more than 5 Hrs, more like 18Hrs or more unless they pitch some bacteria. Most acid rests I have seen are left to work overnight.<BR/><BR/>Cheers<BR/>JimJim Johanssenhttps://www.blogger.com/profile/12199407091551431496noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-53600502233451936882008-06-30T10:02:00.000-07:002008-06-30T10:02:00.000-07:00Jim,but, 95 degrees F is actually fairly perfect f...Jim,<BR/><BR/>but, 95 degrees F is actually fairly perfect for an acid rest...?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5627818089271412112008-06-27T10:27:00.000-07:002008-06-27T10:27:00.000-07:00Ron - Thanks for the information. I am trying to u...Ron - Thanks for the information. I am trying to understand why they are using satz the way they do and for what result where they are trying to get. I understand the water purifcation part, the rest I am still looking into. <BR/>The methods are always facinating to see, and trying understand why is fun.<BR/><BR/>Cheers<BR/>JimJim Johanssenhttps://www.blogger.com/profile/12199407091551431496noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-25116902807953339492008-06-27T09:21:00.000-07:002008-06-27T09:21:00.000-07:00Jim, they loved to Einteigen. All the old methods ...Jim, they loved to Einteigen. All the old methods have a couple of hours of it.<BR/><BR/>Looking properly through Otto, he explains what a grand is - a copper-lined receptacle underneath the mash tun taps, sunk into the floor.<BR/><BR/>Just asked my wife about Saz and showed her the text. It's in a horrible gothic typeface. She suggested it could be "Satz" not "Saz" (even she wasn't sure). One of the meanings of Satz is: dregs, sediment, deposit. I think that explains the word. Apologies for misreading it.<BR/><BR/>The 1998 edition of Kunze arrived today. It cost me over $100, but it's worth it. I'm interested to see what decoction methods it describes. I'd never realised how many different ways there were to do a decoction. I found another five today. Looks like I'll be writing about it all year.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49153691566041417862008-06-27T09:18:00.000-07:002008-06-27T09:18:00.000-07:00Ron - Grand is an Underback Ref. "A German-English...Ron - Grand is an Underback <BR/><BR/>Ref. <BR/>"A German-English dictionary for<BR/>chemists" pub. 1917 <BR/>by <BR/>Austin McDowell Patterson <BR/>Page 127<BR/><BR/>Love that Google.<BR/>Cheers <BR/>JimJim Johanssenhttps://www.blogger.com/profile/12199407091551431496noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-2663819207908016512008-06-27T08:06:00.000-07:002008-06-27T08:06:00.000-07:00Ethan - I believe the Einteigen is just to wet and...Ethan - I believe the Einteigen is just to wet and soften the dry grain for better extraction, because the acid rest is at about 95F and the cold water in the Texas summer is seldom that hot. Notice that there is no mention of temperature in the description. With decoction one does not need a thermometer, it helps but it is not necessary. The use of hops in the mash tun for a filter bed seems to be very common in Germany and Belgium and may be done to overcome problems designing/building a screen for the mash tun. <BR/>Ron - Could the grand not be a grant or underback? The calling the wort “Saz” seems strange, is there a reason that is so close the name for the word for Czech hops Sazz(Saaz)? <BR/>The Kunze book is used by several brewing programs (UC Davis, Siebel Institute, and VLB in Berlin) as a text book. My statement about the book being a keeper WAS a gross understatement and like all true text books it is expensive! <BR/>Cheers <BR/>Jim<BR/>PS. Homebrewer , No Beard, No Tats, Khaki shorts<BR/>(it’s hot in Texas),<BR/>Jeans are for hard work like decoction mashing! ;pJim Johanssenhttps://www.blogger.com/profile/12199407091551431496noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-23005842923429548602008-06-26T12:10:00.000-07:002008-06-26T12:10:00.000-07:00Oh, I've no doubt there is some empirical reason.....Oh, I've no doubt there is some empirical reason... Like I said, very cool.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22506199534575662272008-06-26T10:50:00.000-07:002008-06-26T10:50:00.000-07:00ethan, yup, really long brew day. There wasn't an ...ethan, yup, really long brew day. There wasn't an overall time given so you'd need to add it all up. But why would they go to all that trouble if there weren't some empirical reason?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67739367974861592322008-06-25T16:18:00.000-07:002008-06-25T16:18:00.000-07:00That's amazing. I like the use of a bed of hops a...That's amazing. I like the use of a bed of hops as filter/preservative for the original Saz extraction and Einteigen (acid rest?). I wonder if alpha acids are extracted and isomerized later when it's added back to boil. Certainly about the earliest hopping I know of, though I guess I've heard of hops being added to the brewing water before; Never tried it.<BR/><BR/>And Jakester's right- what a long, long brew day that would be- is any figure given there? I'm guessing at least 12h.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18848424970298060522008-06-24T15:37:00.000-07:002008-06-24T15:37:00.000-07:00Good Lord, Ron, that's complicated. Does it say wh...Good Lord, Ron, that's complicated. Does it say what the benefits are to doing all this? We do single, double, and sometimes even a triple decoction, but it's nothing so difficult as this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-67956555078430516512008-06-24T14:24:00.000-07:002008-06-24T14:24:00.000-07:00Is that a picture of a giant lemon-and-meringue pi...Is that a picture of a giant lemon-and-meringue pie with the thermometer sticking out of it?<BR/><BR/>I'm fond of a nice lemon-and-meringue pie, me ...Anonymousnoreply@blogger.com