tag:blogger.com,1999:blog-6365074056807535758.post2938296079968406643..comments2023-08-03T23:15:42.969-07:00Comments on Counter Brew: Making Great Beer with Common Sense. : A Beer Geek guide to Step mashing... Understanding the Science Behind the processDavid Steltinghttp://www.blogger.com/profile/08091919069275585647noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6365074056807535758.post-15718500649349669242018-10-20T13:36:59.391-07:002018-10-20T13:36:59.391-07:00Hi David,
I tried a version of your dry beer tempe...Hi David,<br />I tried a version of your dry beer temperature profile on my last batch. My OG went up by more than 13 points! You definitely have something worth more investigation. I can't wait to see how the beer comes out :) Thanks for your writeup and guidance!<br /><br />Don<br />ikarushttps://www.blogger.com/profile/01072871675691162905noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-2134560763474125642017-06-13T12:01:50.286-07:002017-06-13T12:01:50.286-07:00Tim, so glad to hear that we helped. Try a step m...Tim, so glad to hear that we helped. Try a step mash Belgian with Dingeman's Pilsner sometime...oh, mommy!David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-65671508082813397852017-05-17T05:47:10.137-07:002017-05-17T05:47:10.137-07:00Thank you for those step mash articles. It was rea...Thank you for those step mash articles. It was really a game changer for my Hefeweizens and Belgians !Anonymoushttps://www.blogger.com/profile/02620574658708307539noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-39671244880953703152016-07-12T06:28:34.332-07:002016-07-12T06:28:34.332-07:00Sorry Tim, just saw this. When step mashing, my b...Sorry Tim, just saw this. When step mashing, my best advice is just accept that it takes time. When we partigyle off of a step mash, a brewday can last 8 hours. But we get 20 gallons of beer and have loads of fun. There is nothing the matter with a Mash process taking time. I don't know about you, but brewing is high on my list of fun things to do. So if your mash takes 2 hours, just know that your time is well spent and it will make incredible beer. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-5573100769653015152016-06-22T17:41:32.855-07:002016-06-22T17:41:32.855-07:00I am still pretty new to brewing and have made th...I am still pretty new to brewing and have made the jump from biab to a 3 kettle herms system and only played with step mashing. My herms kettle in electrically controller and I am using a recirc pump my temperature transitions have not been fast. I am spending several minutes transitioning between say 100° to 150°. My question is dragging my mash through those other temperatures a mistake? Should I forgo the recirc and step/add additional heated water to my mash to raise the temperature to that target temp. As quickly as possible? Timhttps://www.blogger.com/profile/14326280233567201093noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-31367330208640935362016-05-20T13:23:11.917-07:002016-05-20T13:23:11.917-07:00Not at all, The amylase isn't active at the l...Not at all, The amylase isn't active at the lower temperatures. It doesn't lose diastolic power when it is inactive. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-60414803735695465222016-05-20T11:34:25.202-07:002016-05-20T11:34:25.202-07:00Sorry, I forgot to complete the last sentence -- s...Sorry, I forgot to complete the last sentence -- so mashing at lower temperatures for an hour or so will not adversely impact a-amylase conversion when I finally turn up the heat to say, 150 or 152? Thanks!Anonymoushttps://www.blogger.com/profile/13381205012126413528noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-40889798521606092782016-05-20T10:48:35.455-07:002016-05-20T10:48:35.455-07:00You can get phenolic expression by just using grai...You can get phenolic expression by just using grains that contain lots of ferulic acid. But to truly maximize expression of phenols you need to rest at 113 to 115 f for about 35 m. Biab and step mashing are great partners, just make sure you stir like crazy or recirculate while heating your mash. We often do biab with infusion. Stay tuned next week we'll explain how. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-41252620348594960702016-05-20T10:48:25.333-07:002016-05-20T10:48:25.333-07:00I should also add there is no amylase conversion o...I should also add there is no amylase conversion occurring at 113 f. Beta amylase doesn't really kick in until 136 f. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-36871292016699720122016-05-20T10:48:05.254-07:002016-05-20T10:48:05.254-07:00I should also add there is no amylase conversion o...I should also add there is no amylase conversion occurring at 113 f. Beta amylase doesn't really kick in until 136 f. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-44829068174571187682016-05-20T10:46:06.968-07:002016-05-20T10:46:06.968-07:00You can get phenolic expression by just using grai...You can get phenolic expression by just using grains that contain lots of ferulic acid. But to truly maximize expression of phenols you need to rest at 113 to 115 f for about 35 m. Biab and step mashing are great partners, just make sure you stir like crazy or recirculate while heating your mash. We often do biab with infusion. Stay tuned next week we'll explain how. David Steltinghttps://www.blogger.com/profile/08091919069275585647noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-25158988454207633212016-05-20T09:38:06.458-07:002016-05-20T09:38:06.458-07:00I have done the Protein rest, Sachrafication rest...I have done the Protein rest, Sachrafication rest, and mash out...never tried the acid rest, seems like a fun added element when we have a good amount of time to work during a brew day. Great article.Anonymoushttps://www.blogger.com/profile/13581296396270048511noreply@blogger.comtag:blogger.com,1999:blog-6365074056807535758.post-58675585089404644262016-05-20T09:07:30.436-07:002016-05-20T09:07:30.436-07:00BIAB brewer here. I've been told that most of...BIAB brewer here. I've been told that most of the conversion takes place during the first 30 minutes of mashing. If that's the case, would I still get an efficient a-amylase conversion if I mash for 65 minutes at a lower temperature (steps for max phenolic expression)?<br />Anonymoushttps://www.blogger.com/profile/13381205012126413528noreply@blogger.com