beer RocketMan's BrewLog
- Thread starter RocketMan
- Start date
toasted for me.
maillard all of the things.
maillard all of the things.
if you make it to SRQ, you're welcome to visit ...
i'll be working tomorrow a lot, because i'm not working Friday so i can pickup Danielle from her grandmother's in North Port ...
ps - HTH is in Tampa, I think ... he posted from his brew-job at Rapp earlier ...
i'll be working tomorrow a lot, because i'm not working Friday so i can pickup Danielle from her grandmother's in North Port ...
ps - HTH is in Tampa, I think ... he posted from his brew-job at Rapp earlier ...
Not quite tampa, but just across the pond in Pinellas County! Pinellas park/Seminol, specifically
RocketMan said:
That's North Tampa ... not helping get you close to SRQ, LOL ...
If I didn't already have a job:
World of Beer is looking for three interns to travel the world this summer sampling different beers and sharing their experiences on social media.
http://www.fox35orlando.com/news/112859588-story
World of Beer is looking for three interns to travel the world this summer sampling different beers and sharing their experiences on social media.
http://www.fox35orlando.com/news/112859588-story
wheebz said:
Do you remember my talking about doing an ancient grains brew? Been thinking about it again and that's brought to mind a question. Back when man basically knew next to nothing about brewing but was able to make beer, would they, and is it possible to take the malted grain and go straight to mashing it without running it through the drying process? Like if I took this grain bill
3 Lbs Black Barley
2 Lbs Emmer Farro
2 Lbs Spelt
1 Lb Quinoa
and floor malted on a cleaned up and sanitized section of concrete in my garage and then once the grain was fully modified it went straight into the Mash Tun, would it work? More so would it work and produce something that would be good or does the drying process need to take place for it to mash properly? I wold probably make some of the grain, unmalted, into some loaves of bread and incorporate them too.
Or, do you think that back then they did something more like a decoction mash to get the sugars needed to make beer.
If my college offered a History of Beer class I'd have been ALL up in the mug and Aced everything!
drying process is key as well
once the germination phase is done, which allows the enzymes to form to break down those starches during mashing, the drying phase reduces the moisture content of the grain, allowing proper milling and cracking of the endosperm, as well as allowing proper storage without mold and mildew setting in, plus creating flavors and profiles you would never achieve from a wet/still germinating grain
the germination phase is extremely important as well, moisture contents, time, temperatures, basically 72 hours of constant changing parameters to ensure proper germination to allow for maximum sugar extraction
Or, instead of malting any of it, you can throw it into a cereal cooker, or decoction mash it, and try to work with it that way, although temperatures are very important here as well depending on the type of grain you are decocting
once the germination phase is done, which allows the enzymes to form to break down those starches during mashing, the drying phase reduces the moisture content of the grain, allowing proper milling and cracking of the endosperm, as well as allowing proper storage without mold and mildew setting in, plus creating flavors and profiles you would never achieve from a wet/still germinating grain
the germination phase is extremely important as well, moisture contents, time, temperatures, basically 72 hours of constant changing parameters to ensure proper germination to allow for maximum sugar extraction
Or, instead of malting any of it, you can throw it into a cereal cooker, or decoction mash it, and try to work with it that way, although temperatures are very important here as well depending on the type of grain you are decocting
What exactly is a Cereal cooker and what is different about it. I'm understanding that you just can throw a bunch of grains into a pot and make something like the Oatmeal you'd have for breakfast, but what about it is different and how does it function and what does it do to the grains?
Inquiring minds want to know
Edit: Could I take a pot that would fit into my pressure cooker, add grains and water to the pot and placed it inside the pressure cooker. Add water to the pressure cooker and seal it up and bring it up to pressure, mine runs at 15 pounds, and cook the grains for x amount of time and comde out the same as using a cereal cooker?
Inquiring minds want to know
Edit: Could I take a pot that would fit into my pressure cooker, add grains and water to the pot and placed it inside the pressure cooker. Add water to the pressure cooker and seal it up and bring it up to pressure, mine runs at 15 pounds, and cook the grains for x amount of time and comde out the same as using a cereal cooker?
so cereal cookers break carbohydrates down into starches and short chain sugars, mono and disaccarides
I am trying to remember this from school, so bare with me as I havent dealt with this in quite a quile
It is basically replacing the germination process, by denaturing the carbohydrates into simpler sugar chains
the problem is, it is also breaking down proteins and amino acids that are key to fermentation and yeast health, and without those, you cant have a proper fermentation
the malting process allows us to retain all of those good things that would get broken apart from a cereal cooker, which is necessary in finished beer
and I have no idea with a pressure cooker, I have only ever used one once, and it was the one grant bought me a few weeks ago
They seem to run on the same concept, so I dont see why not
I am trying to remember this from school, so bare with me as I havent dealt with this in quite a quile
It is basically replacing the germination process, by denaturing the carbohydrates into simpler sugar chains
the problem is, it is also breaking down proteins and amino acids that are key to fermentation and yeast health, and without those, you cant have a proper fermentation
the malting process allows us to retain all of those good things that would get broken apart from a cereal cooker, which is necessary in finished beer
and I have no idea with a pressure cooker, I have only ever used one once, and it was the one grant bought me a few weeks ago
They seem to run on the same concept, so I dont see why not
I found this which is what gave em the idea. Would have to work out the water to grain ratios and timing for cooking at 15 psi and all.
https://www.homebrewersassociation.org/forum/index.php?topic=16164.0
https://www.homebrewersassociation.org/forum/index.php?topic=16164.0
Ok, it's not Cereal cooking but using a pressure cooker so that there it hits a higher temperature and there is no need to stir or concern over scorching of the mash. This is from the HBA forums: https://www.homebrewersassociation.org/forum/index.php?topic=16989.0
it's all the way down at the bottom if this c/p doesn't work.
The last time I did a decoction, I took stirring out of the mix. It was a simple mash out decoction for flavor only. I filled a stainless bowl with thick mash, covered it loosely with foil, and set it in the pressure cooker. 15 minutes at 15 psi and I got some nice darkening to my grist. Smelled amazing, too. No stirring, no scorching, no problem. YMMV
Next time, I'm going to source a larger inner container so I can decoct a larger volume. This was a good first experiment, however.
About 95% pils malt.
« Last Edit: October 16, 2013, 07:57:58 AM by dcbc »
it's all the way down at the bottom if this c/p doesn't work.
The last time I did a decoction, I took stirring out of the mix. It was a simple mash out decoction for flavor only. I filled a stainless bowl with thick mash, covered it loosely with foil, and set it in the pressure cooker. 15 minutes at 15 psi and I got some nice darkening to my grist. Smelled amazing, too. No stirring, no scorching, no problem. YMMV
Next time, I'm going to source a larger inner container so I can decoct a larger volume. This was a good first experiment, however.
About 95% pils malt.
« Last Edit: October 16, 2013, 07:57:58 AM by dcbc »