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It will be completely beer sanitary. Sometimes we way, way, way over-worry about sanitation. Which isn't necessarily a bad thing. But stuff like bottled water is sanitary enough for beer, no problem. Things like aluminum foil, plastic bags, paper towels, bottled water are all sanitary enough for clean beer fermentation.Ever since Denny claimed that foil fresh off the roll is good to go, ive trusted that. But just to be safe I spritz with starsan lol
Yeah I always squirt it with starsan and give it a couple of minutes of contact before using it.
Being an ale guy recently getting into lager I haven't brewed with either. What do you guys prefer for a pils and how heavily do you tend to late hop with the style? I was thinking about a FWH & 10m addition but open to suggestions.
If I understand correctly a Czech pils uses all Saaz, German styles hop heavier and use German noble hops, and Helles is a lighter hopped pils? Anyway my recipe is:
100% Pils (well almost 100%, a touch of acid malt for ph)
Sounds like Best is the preferred pils grain?
I'm planning to make a fresh hop beer real soon. My plan is to use fresh cascade right off the vine in a hopstand, steep some of the fresh picked hops in alcohol in a French press to make a tincture, dry the remaining hops, dry hop with some of them, and use the extract at bottling. The aim is a lot of fresh hop flavor sans chlorophyll and "grassiness".
I obviously wasn't clear...again! For many years I did the shaken starter. I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter. And it would likely be too small to do much good. I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter. If people have had good luck using it with Mark's method, I'd love to hear about it.
Got it. Can't speak to the shake and bake method. I'm sticking with my stir plate.
BTW, I think people are FAR too hung up on lag tine!
Perhaps. But as far as hang ups go, I'm OK with this one.
Maybe I'll relax a little. But more likely, I'll just build a starter.
I always like reading about experiments that confirm what I have been practicing for the last 20 years.
Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).
You seem to be saying that the shaken starter is a bad idea for 1450. Why so?
BTW, I think people are FAR too hung up on lag tine!Agreed! I couldn't tell you what the lag time is on my beers. I just pitch and walk away for a few days/weeks. I've never once said "that tastes like it had a long lag time".
Not only will it have no effect on enzymes, it will have no effect on flavor.
I agree. Why do brewers insist on putting pumpkin in their beer when all they really want is pumpkin pie spices? Pumpkin adds very little and the cost in terms of brewing effort are significant.
The best answer is D:Just say no to a protein rest. With the highly modified malts we have today, it's almost never needed and can be detrimental. Base the decision to do a p rest on the specific malt you use, not a recipe.
Martin is also correct. Boiling a thick decoction is better than what the OP described, which is actually a thin decoction. With thin decoction, you'll kill most of your enzymes, so conversion and attenuation may be adversely impacted.
You really need to just skip the protein rest, unless you're hell-bent on finding out just how detrimental it is with 21st century malts.
well put, Mr. T!
Spending an afternoon doing a double decoction marzen, enjoying the process, and ultimately the finished product is no waste in my book, Denny. This is a hobby for me, one of the few things in my life that doesn't get ran on a schedule. So I'm going to take my time and do what I want to do, no matter what the "experts" say.