tag:blogger.com,1999:blog-5042627331437123482.post3623663598182578936..comments2023-09-22T19:46:18.734+02:00Comments on Pivní Filosof - Beer Philosopher: Making (at least a bit) of sense of itPivní Filosofhttp://www.blogger.com/profile/17883511608403454943noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5042627331437123482.post-58808555661220696242009-11-10T12:44:33.671+01:002009-11-10T12:44:33.671+01:00Not sure I can help much, really. Last time I tour...Not sure I can help much, really. Last time I toured Franconia I didn't ask brewers any decoction questions (a terrible oversight on my part). <br /><br />I suspect most of the large breweries (and not just in Germany) no longer decoct, purely on cost grounds. But I don't have any facts to back that up.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-75263874377115184252009-11-09T13:13:02.371+01:002009-11-09T13:13:02.371+01:00Speculating a bit here, but I think the decoction ...Speculating a bit here, but I think the decoction vs. infusion mash for lagers debate has a bit more legs than the open fermenters vs. CCV.<br /><br />Somewhere I read (and I wish I could remember where) that decoction gives the beer a fuller body because the boiling bit of it caramelizes some of the sugars, but then, that might all be bollocks.<br /><br />Ron, if you are reading this (and can be arsed to comment) enlighten us, pleasePivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-5042627331437123482.post-41439081883193086592009-11-09T13:07:03.578+01:002009-11-09T13:07:03.578+01:00Of the decent lagers made here in America, the one...Of the decent lagers made here in America, the ones I really enjoy drinking are made using a decoction mash rather than infusion. I get the feeling though that this debate, if that is the right word, is akin to the CCV vs open fermenter question. When I eventually make my own pilsner, I intend to use only pilsner malt, Saaz and the H strain from PU, and use a triple decoction mash.Velky Alhttp://www.fuggled.netnoreply@blogger.com