Howdy (beer loving) friends. For the past few months (since May), the Home Brew club that I am a part of (The Krausen Commandos) has been involved in a project in which we received a grant from the American Homebrewers Association and co-sponsored by the great people at Brew and Brew & Wine Hobby. We did a big brewing experiment based on the proposal we submitted to AHA in which we will be compiling a report and submitting to them in hopes to be published in their magazine. Also, our findings will be available on the Brew & Wine Hobby website.
The final piece of the project is a blind taste test that we have setup with 6 certified beer judges (BJCP) this Saturday at Brew and Wine Hobby. While that is going on, members of the club will be pouring samples of the four beers and talking about the project, the beers, the process, the club, etc.
If anyone is interested in coming down and giving feedback on the beers or just want to come by and say hi, please come down! We start at 1 pm @ Brew and Wine Hobby, 12 Cedar St, East Hartford, CT 06108.
I don't want to give to many details so I don't sway the judges, but in brewing there are different types of mashing process. More often than not, most breweries use what is called a single infusion mash. Which simply is adding hot water (a typical number being 165) to the grain you are using to extract the sugars. Bu there is an older style of brewing, typically used for lares, called decoction. There is a single, double and triple decoction. Again, simple, those processes are removing a portion of the mash, boiling it separately for x time, then putting it back in the main mash.
There are many theories about the value of doing decoction mashes making any difference on the beer. It used to be that it was done because malts weren't as refined as they are now. So...our experiment was to prove, or disprove this theory.
So our experiment was that we brewed the same beer, with all four brewing methods, in the same day, on the same equipment, with the same lots of grain and hops, then fermented them in the same environment. Saturday is the culmination of this to present the beers and discuss our findings.