Franconian Beer Message Board

Back to the main page Back to parent post

A couple of observations on decoction

Posted by Nick B. on 2016-09-09 02:12:18

So when decocting, you first raise the temp to 62 & 72 and hold it there, before raising it to boiling? Why and how long do you hold it at 72? I don't quite follow your "Also it is always important to ALWAYS pump "hot" into "colder", not "colder" into "water" to preserve the enzymes." I understand pumping hot into colder, but I don't understand "not colder into water". But no, this still doesn't explain to me why the Windischeschenbacher Brauer don't just heat the strike water in the kettle, but the grains as well. But it's OK, I also don't understand the origins of the universe, and don't feel I MUST understand it.

Followups:

A couple of observations on decoction by Mosquit on  2016-09-10 00:59:50