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Messages - beersk

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1
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 27, 2015, 09:55:52 AM »
Pilsner Urquell is in brown bottles now...I was surprised to find out it's not as, or at all, skunky.

Wow! That's nice to know. I have not purchased PU in years because of the packaging.  I rarely check the imported section of my local beer store these days because there is such a huge selection of fresh craft beer.
I still buy Weihenstephaner and Ayinger...they're always really good. I wish Spaten would get with it and go to brown bottles...such a waste of good beer. Otherwise, if you get some of the lesser known German imports, they're almost always sh!te tasting (STALE). I'd still prefer those beers over most IPAs and stouts that we get fresh here in the US though...so tired of those styles. And I want to see more black IPA on the market!

2
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 09:49:32 AM »
Around here, too!
The beer isn't EXACTLY like those German lagers, but pretty good and certainly better than many American versions. I'm pretty much convinced now that whatever that flavor is that we get is just the fact that the beer has to travel so far and so long to get here...staleness or slight oxidation, I'd say.

3
Equipment and Software / Re: Keg or Bottle?
« on: March 26, 2015, 04:08:21 PM »
Perhaps the irony is that with a kegging set up bottling is a lot easier and more sanitary and better results. Rack beer into a keg, add priming sugar. Purge head space with co2. Shake or roll keg to distribute sugar. Insert bottling wand firmly into the spout on the cobra tap (it fits perfectly) and bottle standing up via co2 pressure rather than hunkering down on the floor. Much faster, easier and better!

+100, This is how I bottle now.  So much easier than the bucket I used for years.
Same here, this is what I do whenever I bottle now. I seems like a very professional brewery way to bottle.

4
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 03:51:40 PM »
Beersk - glad you nailed that sought after flavor.  I found it this past fall with Weyermann and Avengard both, so I attribute it to the yeast hitting its stride (3-4 generations and beyond).  I will be ramping up 2 10 gallon BoPils batches brewed last weekend (using the Brulosopher technique) starting tonight.  Used Czech 802 on this and hoping for something toward PU.


Funny you mentioned post 1st generation yeast making a difference for you. This was either 2nd or 3rd generation on 34/70. It's a fantastic beer. Maybe not the best Helles it could be, but pretty darned close. I think authentic ingredients is definitely key. I'm brewing another helles this weeked with Wy2206 Bavarian lager. A friend is brewing a helles with Wlp838.  I think we're planning to give each other a jar of harvested slurry and brew even more helles! We like our light German lagers around here.

5
General Homebrew Discussion / Re: Clear Beer!
« on: March 26, 2015, 11:36:29 AM »
Looks pretty good for 2 weeks of lagering. Mine don't usually clear up for about 4 weeks. But I start drinking them after about 2 because they taste good and I don't see the need to wait. It's interesting to drink them as kellerbiers and have them clear up bright and beautiful for the second half of the keg. It's like you get 2 beers in 1.

6
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 11:34:18 AM »
Some pils malts have a crackery character, some a sweet almost grape character.  And Munich is often toasty/bready sweet. Sounds like the interplay between those and the caramunich.  In other words, sounds good !
Sometimes, I get a honey grahams character from Best Pils malt. It's interesting, unlike many lagers I've ever tasted, but good. My most recent Helles though isn't like that and it's definitely got more of that authentic German lager flavor I've been searching for.  I that it may be the hops coming through more on this batch in conjunction with the malt. It's freaking killer though...I wish I had 100 gallons of it.

7
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 26, 2015, 08:57:18 AM »
Check out these videos by Kai Troester, check out the decoction appearance. Much to be learned.
https://www.youtube.com/watch?v=_V1zt0mW084
https://www.youtube.com/watch?v=I5u_nJhMD4w
https://www.youtube.com/watch?v=6VcZRVw2k_o


I've been searching for those videos, thanks for posting!

I tapped a helles last night and, damn if it doesn't have that German lager flavor I've been looking for. It's amazing.
Just did a Hochkurz step infusion mash... maybe decoction adds something to beer, maybe not, but great lagers can be made without it. I certainly would not say decoction is the "missing link" to brewing spot-on German lagers.

8
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 24, 2015, 10:08:15 AM »
There was an event at the World of Beer bar chain that had unfiltered-unpasteurized PU kegs flown over. Dang that was a good beer. Guess what - no Diacetyl!

I would be happy just to have the opportunity to taste non-skunked PU. 

Yeah, I'd love to try that.
Pilsner Urquell is in brown bottles now...I was surprised to find out it's not as, or at all, skunky.

9
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 24, 2015, 10:06:07 AM »
I have done that mash schedule quite a few times.  I guess no one will be surprised to hear me say that I couldn't tell any difference from a single infusion at 148 for 90 min.
You would say that, Denny. I'm beginning to wonder just how tuned that palate really is ;)

If anything, I really like a Hochkurz step infusion schedule (143-145 for 20-30 min, 158-160 for 30-60 min) because it's easy, it boosts my efficiency, gives me good dependable attenuation, and helps with the quality of the finished beer (I think) over a single infusion.

10
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 23, 2015, 10:16:37 AM »
Wy2278 does ferment fairly dry, in my experience. It could've been my water too, like Leos said. I use 34/70 and/or Wy2124 for many of my lagers. To me, I think Czech pils is more about the Saaz hops than the yeast.

11
General Homebrew Discussion / Re: Vienna Lager
« on: March 21, 2015, 06:53:17 PM »
I have a really nice Vienna lager on tap right now.

65% Best Vienna
26% Best Munich
8% Caramunich
A tad a of Blackprinz for color.

Hersbrucker to around 20IBU

Saflager 34/70

OG was 1.048, FG was 1.014.  So freakin good.


12
General Homebrew Discussion / Re: Magnum hop sale
« on: March 18, 2015, 09:52:41 AM »
I picked up a pound...ended up buying a bunch of other stuff too, haha. Figured, why the heck not.

13
Ingredients / Re: Hallertauer Mittelfrüh = Spicy?
« on: March 16, 2015, 09:41:37 AM »
I always thought Mittelfruh was commonly described as more herbal. Which by herbal, I assume people are thinking like parsely/cilantro/basil sort of herbal? I never quite get that. It's kind of hard to describe, but I guess I've never gotten spicy out of Mittelfruh.

14
Equipment and Software / Re: Crud in stainless fermentor
« on: March 11, 2015, 10:33:33 AM »
Interesting. I ferment in kegs, I hope there's none of this kind of crap in there I can't see. Are you noticing any subtle off flavors in your beers? I'd guess that whatever that crud is won't affect your beer, but I'd be bothered that it was there as well.
Barkeepers friend would take it off...

15
I'd really love to have a lagering freezer, but I can't justify putting yet another fridge/freezer in my kitchen. I have a minifridge (DBF), fermenting fridge, chest freezer kegerator, and my main fridge. At one time had another freezer in there for frozen stuff...it just seems ridiculous!  I could honestly do without the DBF and replace it with a lagering freezer/fridge.

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