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Messages - hopfenundmalz

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3076
All Grain Brewing / Re: Grainy Pils flavor
« on: March 29, 2014, 05:22:17 PM »
Firestone has said, at least in the past, that Pivo is 100% German malt.

http://thefullpint.com/beer-news/firestone-walker-pivo-pils-preliminary-details/
There goes my theory on that one. It is noticeably grainy in the finish. That did not keep me from drinking multiple half liters a day over three days.

3077
All Grain Brewing / Re: Grainy Pils flavor
« on: March 29, 2014, 07:04:22 AM »
There are certain flavors I get in German Pilsners I brew. Durst malt would give an no salt saltine cracker flavor. The Avangard Pils I just have on tap is very "white bread" in the white, not the crust. Weyermann is more neutral to me, but I have enough noble hops that it would be hard to tell if it is the hops or malt that would give grassy flavor or aroma.

When I had Pivo Pils at Firestone Walker - that had a grainy flavor in the finish. My guess is that they use a NA 2 row pils malt for that.

3078
The Pub / Re: Pet Peeves
« on: March 28, 2014, 04:46:13 PM »
I'll never find out, as they closed down.

Unfortunate, as they had an excellent bottle selection and Old Rasputin on tap.

I'm not sure they're closed for good, but hours and ownership got squirrely and they're no longer on my short list.
Well, that explains a lot.

3079
The Pub / Re: Pet Peeves
« on: March 28, 2014, 01:40:10 PM »

False pints. Pint is a unit of measure, not a shape. If a place calls it a pint, I expect a pint.

+1

Hear hear!


Sent from my iPhone using Tapatalk

This.  I pointed out at a local that the English style "pint" was a 12 oz glass, so to prove me wrong the bartender filled one with water and poured it into the 12 oz shaker glass.  I told her she only proved to me that all their glasses are 12 oz and she got pissed.
Wonder what they would do if you walked in with a Pyrex measuring cup?

3080
All Grain Brewing / Re: Conversion time trame
« on: March 28, 2014, 09:14:25 AM »
Briess 2 row is "hot" as far as DP goes, so it should convert with no problems.

I have been measuring conversion efficiency for the last year. It is explained on Kai's page. If you are in the hi 90s you are good to go.
http://www.braukaiser.com/wiki/index.php?title=Understanding_Efficiency#Conversion_efficiency



3081
I have been saying this for years. All of mine are Energy Star rated. The ancient ones that some friends have double as garage heaters.

3082
All Grain Brewing / Re: Conversion time trame
« on: March 28, 2014, 07:24:31 AM »
I Agee with all that has been said above. Crush, temp, mash pH are very important.

My question is what grains are you using? A mash of dark Munich was a little problematic for me once, I have concluded that sack of grain was a little week for Diastatic Power, as the next bag of dark Munich had no problems.

3083
All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: March 27, 2014, 01:54:36 PM »
The way I taste it is to lick the hydrometer sample after the reading. Pragmatic.



Shiny gold star!

3084
The Pub / Re: Pet Peeves
« on: March 27, 2014, 08:45:47 AM »
I find homebrewers who come into a brewery and think they know more about brewing beer than the head brewer extremely annoying and far too common.

If it is any consolation, that guy has already annoyed everybody else in the room before he got to you.
I make an effort not to be "that guy".

3085
All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: March 27, 2014, 08:00:46 AM »
Even with acidified RO water at 5.5 pH, I check the gravity at the end with a refractometer. At around 4 or 5 Brix, I taste a sample. Once it has that prickly astringent sensation, it is time to stop.

The way I taste it is to lick the hydrometer sample after the reading. Pragmatic.

3086
The Pub / Re: Pet Peeves
« on: March 27, 2014, 06:31:23 AM »
Makes you want a pint of England Bitter. Definitely no Canada Lager, though.      ;)
Or a Germany Pilsner.  ;)

3087
Beer Recipes / Re: Timothy Taylor Landlord
« on: March 27, 2014, 06:06:42 AM »
Is the OP's recipe considered to be a good Timothy Taylor Landlord clone?
TTL is said to use Golden Promise as the base malt. It also is said to use Styrian and EKG for bittering, and Styrian Goldings for later addition. The big thing is to use the right yeast, which he did.

3088
All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: March 27, 2014, 05:55:32 AM »
That is interesting. The lactate will influence the taste, it may counter some of the malt sweetness. The FWH for an hour will add more IBUs as the hops stay at sparge temp longer. Jeff Renner uses an hour FWH steep, nothing bad that I have tasted in his beers.

I have had some pretty dry and lingering Pilsners back in the day. If it is too much, brew another batch without any of the changes and blend.

The astringency angle brought up is possible, but I know you normally don't have that issue.

3089
General Homebrew Discussion / Re: Dissent with Style
« on: March 26, 2014, 03:15:52 PM »
I've never thought that. Though many breweries have a 'house character' that is probably a combination of house yeast and some habitual recipe choices.

Maybe that's it. I can't even drink any SA without getting irritated. They have a lot of "different" beers that taste a lot the same to me. I just avoid it altogether now.
It's probably true at least in part. A large brewery like that has contracts on malt, hops, and a house yeast. So it's far easier to use those for new recipes than get new maltsters. Sometimes they are sketchy about new yeast varieties due to contamination concerns. For instance, Ommegang uses one yeast for every beer they make. Any differences are from spicing.
When you have silos full of a base NA 2row, and one crystal malt, you tend to build on those.

3090
Beer Recipes / Re: Smores Porter and type of Molasses?
« on: March 26, 2014, 02:30:26 PM »
Use unsulfured.

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