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Messages - Thirsty_Monk

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1
Gambrinus used to be independent brewery next door to Plzenský Prazdoj.

Trick to these flavorful and low alcohol beer is to have enough body left over when done fermenting.

2
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 22, 2016, 08:23:20 PM »



Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

I was guessing that was the case.  Talk about creating your own house strain!
He he. And why not. It is a beer.

And quite fine beers from you, Leos. I can't wait for my spring fishing trip to Hayward, WI - I pick up a growler when we get gas at Eau Claire, but maybe I can convince the guys to time it so we can stop at your taproom this year.
That would be great. We just moved to new location. We are open every day.

3
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 17, 2016, 03:53:37 PM »


Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

I was guessing that was the case.  Talk about creating your own house strain!
He he. And why not. It is a beer.

4
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 17, 2016, 12:44:21 PM »

Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

Holy Mackerel!  40 times!  That is nuts. All the beers were successful? This is on the home-brew level?
Yes they were all good. Commercial level.

5
All Grain Brewing / Re: repitching lager yeast slurry
« on: January 16, 2016, 08:05:08 PM »
Back to OP. I repitched 40+ times. Then I bought a new pitch (of the same yeast and my yeast is lazy and needs a lot of attention) so it depends. If it still performs and you like the flavor profile, repitch.

6
Kegging and Bottling / Re: Long Draw System CO2 Question
« on: December 29, 2015, 08:49:16 PM »

So I'm working at a sports bar with a bunch of craft beers and I was wondering something (this coming from someone with no kegging experience).

With longer beer lines, you need to increase the pressure of the CO2 to overcome the line resistance. However, wouldn't increasing the pressure of the CO2 to these kegs eventually overcarbonate the beer in the keg?

You are correct.

There are a few things to deal with line pressure.

One is balance the system with lager diameter beer lines.

Use beer gas to increase keg pressure but do not over carbonate it.

Use of beer pump to move beer in lines.

7
This looks interesting.

8
General Homebrew Discussion / Re: Sanitizer Comparison
« on: November 24, 2015, 12:19:43 PM »
I am also not too fond of oxidizer as a sanitizer.

9
Homebrewer Bios / Re: just a intro
« on: November 23, 2015, 05:35:42 PM »

Hey Sonny. Long time no seen. Happy brewing.

good to here from you. hows the family doing?
Doing as good as we can. Thank you.

10
Homebrewer Bios / Re: just a intro
« on: November 22, 2015, 08:25:29 PM »
Hey Sonny. Long time no seen. Happy brewing.

11
Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 22, 2015, 08:24:15 PM »
Thank you for the notes.

12
The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 16, 2015, 02:40:19 PM »
Another one. This means that craft beer is a main stream.

13
General Homebrew Discussion / Re: Weyermann Bohemian floor-malted pils...
« on: November 14, 2015, 06:54:21 PM »
Yes it has more complex flavor and good extract. I step mash it but I do not think you have to.

Good malt. You will like it. 

14
General Homebrew Discussion / Ugh! Disastrous mash this morning!
« on: November 14, 2015, 08:45:04 AM »
It will be fine. You could do an emergency decoction. Pull some thick mash and bring it to boil to rise mash temp to 160. Or if you have enough space in the mash tun add boiling water to rise mash temp.

15
Beer Recipes / Chasing the perfect Munich Helles
« on: November 13, 2015, 08:24:10 PM »
Is it just me that thinks this thread was derailed a long time ago.

Leos - you make good German style beers.  I would love to hear your thoughts on this....
Thank you.

With all due respect. There is no IT in beer overseas. I lived there half of my life and If there was IT in it would know what it is.

Now when we talk about the flavor. First it is barley. Continental barley has more flavor then domestic barley. Yes different maltsters get you a different flavors for the same style of malt. So you need to be maltster specific. You can actually blend base malt. Let say Weyernman Pilsner and Castle Pilsner.

Water is from soft to moderate. So there is a wide range. Adjust your recipe to your water.

Hops. Imported hops are fine quality and correct variety.

Yeast. Please do not tell me that 2124 is too clean and that augusteener is superb. Pick a yeast you like and work with it. You want clean beer with it, make it ferment clean. You want more esters in it ferment it that way. Fermentation flavor is dependent on vessel geometric, pitching rate and temperature. How many of you considered fermenting in open fermenter? Or open shallow fermenter?

Wort production. If you do step mashing it is less error prone and can create more fermentable wort. Not sure if decoction do too much to it. It is a good way to raise mash temp on large scale. If you have 6 vessel Brewhouse you can knock out one batch every 2 hours.

German/Czech beers sold in your local store are old beers that did sit in hot shipping container for couple of weeks. So I would not take it as a reference point. I suspect that PU in U.S. Is brewed in here. When you buy a keg it comes in Miller keg. With beer companies consolidation Europe is suffering from Euro Lager beer. This is a mass produced low flavor lager that compares to domestic mass produced lagers.

If you want to read more specifics about individual beers do a research in European product marks. You will find a lot of good info that is in English from malt modification index to final beer pH. This is on brewery bases that file for this regional mark protection.

Finally. Brew a lot and practice the art. Have fun.

Sorry for the novel.

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