My wife claims she got a Blichmann Hop Rocket. I thought I got that for me!
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I have read it was to keep wheat and rye for bread making in poor crop years, and since barley makes good beer but not so good bread have the barley go to beer production. I have read that there were some problems with suspect ingredients, hence the definition of what could be used and penalty for use of unapproved ingredients.. It was also a tax/price law, with the loophole for the aristocracy to have their own wheat beers as Denny says.just like Rhineheitsgebot, which existed at the time because people were putting REALLY nasty stuff in their beer and people were getting sick.
I wasn't aware of that. I thought it was to keep wheat in the hands of the aristocracy.
QuoteIf the brewkettle is open, and you can look into it, you will see it is all stainless on the inside, the copper is for looks. Same with Sierra Nevada's 200 barrel system.
I did a fast ferment test and will know if the yeast gave up early or not.
BTW, the experiment I have chosen for this beer is open vs closed fermentation. I hope that an English yeast lends itself to that.
I've only had Bells "Lager of the Lakes" and while I thought it was decent, it wasn't something that I would not go out of my way to find. And believe me, I go out of my way if I like it!
I lived in France and Germany for a while and truly long for the German beers. So much in fact, that I go back to Germany every year or two JUST to visit brewerys!!! There are some good American lagers for sure, but I have found nothing that compares to an Augustiner or Andechs helles, Wurzberger pils, a or any of the dozens of Kellerbiers in northern Bavaria! I even drive to Chicago (a 3 hr trip) every so often to purchase these beers (they don't import them here in Michigan). Problem is, they are quite old and don't taste the same as to taste them fresh. I just wish I could buy a comparable Michigan beer! I'm working on brewing some lagers, so maybe I can make what I like one day!