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Messages - musseldoc

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Beer Recipes / Altbier Recipe
« on: April 18, 2014, 04:12:48 AM »
I am reading Altbier by Dornbusch, and I have a few questions. The book is 16 years old now, so I imagine this may have been hashed out already, but...

First, he describes the Munster Alt as having a sourness to it because it uses a lot of wheat malt.  I don't notice sour flavors when I brew with wheat, so why is sourness contributed to wheat? 

Second, he speaks of the use of crystal malts as almost heresy to German brewers and that they would use little to no crystal malt.  He repeats this several times in the book, however, in all of his recipes (minus the one from a German brewer) he uses 5-10% crystal malt.  Sometimes he even uses multiple kinds of crystal malt in a single recipe.  How do you interpret and/or reconcile this?

Ingredients / Re: Kolbach of Weyermann Malts
« on: April 15, 2014, 06:59:41 PM »
If you can't do protein rest, then what do you mean by 'mash correctly'?

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Ingredients / Re: Kolbach of Weyermann Malts
« on: April 15, 2014, 06:36:36 PM »
Then what do you do to get that thick, creamy, long lasting foam now that German malts are highly modified? 

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Ingredients / Kolbach of Weyermann Malts
« on: April 15, 2014, 05:44:23 PM »
I have always heard to make a great german lager, you need to use german malts, hops, yeast and water and also  use a german process.  Typically, a 20-30 minute protein rest is standard in german brewing, and as I read "Altbier" from the BA series Dornbusch states that one of the most critical steps for a truly genuine Alt is the protein rest.  I scanned the sides of my bags of weyermann malts to get their batch analysis sheets, and all of them (pils, boh pils, floor malted boy pils, vienna and munich) all have a kolbach index ranging from 41.1-42.0.  Additionally, their % protein range from 10.0-10.2.  I understand that if the Kolbach is over 38 or if the protein is under 12%, that you should never do a protein rest. 

I guess my question is, how do I brew a great german lager or alt with these german malts if they are not suitable for protein rests?  Are german malts the exception to the kolbach rule of thumb, or have the german companies designed their malts to be used with single infusion mashes?  Is there still any way to get that thick german head on a beer with process and without simply loading it up with carapils?

Ingredients / How to tell if a malt is under modified?
« on: April 04, 2014, 04:10:31 AM »
Can you use the diastatic power of two similar malts to determine if the maltster has under or over modified the malts? 

For example, Briess lists one Vienna malt at 130 lintner and their Gold Vienna at 80 lintner. I believe Weyermann has a similar series (Barke line) of malts.  Does the lower DP mean that the Gold Vienna is likely under modified and better suited for decoction mashing?  Or, is the DP only a product of the strain and type of barley used by the maltster?

General Homebrew Discussion / Re: Soapy off flavor
« on: January 20, 2013, 07:58:23 AM »
Keith, did you try the blind taste test yet?  I am interested to know if it fixed the perfume character. 

One of the things about 'lipids' is that it is all encompassing for all types of oils, fat and waxes, and includes fatty acids, sterols (phytosterols), triyglcerides, cholesterol and some vitamins.  Basically, any generic compound that is (or partially) hydrophobic.  In yeast, it includes the membrane bound phospholipids and the intracellular vitamins, sterols and free fatty acids.  I imagine if you do a standard methanol:chloroform extra with hop pellets, they would test positive for 'lipids', as hops contain many hydrophobic compounds including oils, resins, sterols, alpha acids and beta acids.  I think the hop oils should generically fall into the category of lipids, but I am not sure about the extent to which AA and BA are classified organically.  I guess my point is that I think you can still get oxidation of lipids without yeast coughing up their guts.  Oxidation of isomerized AA, or the often neglected BA, could easily occur while we oxygenate our wort prior to fermentation, or any point downstream.  Additionally, no one discusses the 'plant' parts of hops which are loaded with phytoesterols (lipids) and consequently make their way into beer.  If Fix is correct, then the soapy (perfumy) character of oxidized lipids could be coming solely from the hops.

Beer Travel / Re: Louisville, Kentucky
« on: January 20, 2013, 07:15:06 AM »
The folks at Apocalypse are excellent people.  They are all 10+ year homebrew club members who started their own brewery.  Unfortunately, they still work real jobs and are only open on Fridays and Saturdays. 

The only place I know of to get your AHA discount is BJ's.  They have good food and beer, but are pretty for away from the main beer scene here.

Beer Travel / Re: Louisville, Kentucky
« on: January 18, 2013, 08:50:28 PM »
Two must visit places are the Holy Grale and Sergio's; the Louisville Beer Store is pretty good too.  My favorite breweries are BBC and Cumberland; both serve excellent food btw.  We also have a Gordon Biersch if you like lagers. 

General Homebrew Discussion / Re: Soapy off flavor
« on: January 10, 2013, 07:43:24 PM »
George Gix attributed soapy esters to lipids in the beer.  I have noticed soapy aromas especially when using EKG and Challenger hops.  Both were high in beta acids, and I have wondered if the oxidation of betas produced the soapy aroma. 

Also, I keep cognizant that sometimes we associate a flowery aroma with soap because soaps all use flowery fragrances and additives.  It may just be a normal hop aroma or flavor that over time we have come to associate with soap. 

Do you have a reference for autolysis producing soapy off-flavors?

General Homebrew Discussion / CO2 scrubbing attempt
« on: January 05, 2013, 04:46:23 PM »
I made a German lager that ended up with a little DMS in the finished beer.  Otherwise, it was malty and delicious with no oxidation or contamination character.  I wasn't sure if the DMS might correct itself with some lagering, so I decided to try to scrub it out with forced carbonation.  For a week, each day I released the pressure in the keg, then repressurised by filling through the liquid stem.  This bubbled CO2 through the beer, and I hoped would force out the DMS.  I don't taste much DMS now, however, the beer tastes like it has aged past its prime and tastes oxidized.  I never took the lid off the keg or exposed the beer to air, so I am not sure why it is now oxidized. 

Anyone else experienced this while trying to scrub with CO2?  Thoughts?

FYI, 100% pils, FWH hallertau, 90 min boil, whirlpool chill, wlp833 (4L starter), 4 weeks @ 50F, transfer under CO2, 6 weeks @ 35F, 15 PSI @ 35F. 

Commercial Beer Reviews / Re: Unibroue la Terrible
« on: January 01, 2013, 07:58:32 PM »
I believe Unibroue is the best brewery in Canada.  Love their beers.

Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 01:44:55 PM »
The volumes sound reasonable, but it ultimately depends on the acid concentration and buffering capacity of your mash. 

Yeast and Fermentation / Re: Fermentation Temperature wih WLP028
« on: January 01, 2013, 08:35:29 AM »
I have had issue with WL recommendation for this yeast for some time now.  If it truly is a Scottish strain, then it should be adapted to cooler fermentation temps (well, historically at least.  With modern breweries the rules change a lot.). That said, I always use WLP028 at 58-62F and it chews through big beers nicely. 

Yeast and Fermentation / Re: Increase in FG in secondary?
« on: January 01, 2013, 08:29:44 AM »
Maybe your airlock wasn't on tight and you evaporated 40 percent of your beer off. :)

If you didn't de-gas your secondary sample, you might have had CO2 bubbles lifting your hydrometer.

+1 bubbles, measure again and spin the hydrometer


General Homebrew Discussion / Re: That German Lager flavor, round 2
« on: January 01, 2013, 08:27:03 AM »
IIRC, Kai's conclusion was that it's the aging.

I thought the same, but I found a quote from Kai while reading threads this morning.  From another thread Kai started:

« Reply #9 on: December 04, 2012, 02:55:20 PM »
I think the cold conditioning portion of lager brewing is less important that we think. I also think it makes a difference, but it's easy to get away without it. Currently both my freezer chests are broken and I'll have to get away w/o properly "lagering" my Schwarzbier. At least it's winter and my basement is at ~60 F


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