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Messages - Wort-H.O.G.

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226
I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.


A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

I just meant it as a positive comment.
No worries, understood.

227
so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.


Yep, cheers to that. Gotta take in all this cool info and spin it into your own style.
Amen. The only thing that truly ever ruffles my feathers on this forum is when someone says " I never , so it's not true....or I did, so its fact".
Well, like I've said, the Germans don't cut corners because it is worth the time, effort, and cost to them. They wouldn't bother with it otherwise.
I wish I didn't perceive a difference...gives me couple hours back each brew day!

228
so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.


Yep, cheers to that. Gotta take in all this cool info and spin it into your own style.
Amen. The only thing that truly ever ruffles my feathers on this forum is when someone says " I never , so it's not true....or I did, so its fact".

229
Should I be concerned that this weekend is still January 2014?   ;)

Paul
Mind as well be with the cold and snow many of us are experiencing in April.

230
I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.


A general trend is emerging with people experiencing positive results with a 60/60 Hochkurz.

and its nothing new. been going on for at least 100's of years probably. end of the day- yes it' s more time vs single infusion. so with that you would have to try, evaluate, and decide for yourself if its what you want to do or not.  really-that's the fun in brewing for me.

231
I just made a German pils with 100% Weyermann Barke pils malt.  Single infusion at 148F for 90 minutes.  Delicious beer, crystal clear.

My last pils used Bestmaltz pilsner malt at 150f for 60 minutes that turned out really good and I can't see where all the trouble of a step mash would improve it enough to make it worthwhile.

might not...might. you'd have to try to decide.

232
I do wonder if the difference might have been slightly more perceptible if a yeast with more subtle flavour was used, eg German lager.

Lager yeast actually converts less ferulic acid to 4-vinyl guaiacol because lager brewers don't want that nasty stuff in their bier, hence why I previously stated that the yeast should have been a weissbier yeast to maximize the conversion.

yep difference in ale vs lager yeast and starch conversion..."Starch conversion is the most important aspect of mashing. In barley starch makes up 63% - 65% of the dry weight. Starch is a polysaccarid (very large chains of glucose) which is insoluble in water. Brewer's yeast, however, can only ferment monosacharides (glucose), disacharides (maltose) and trisacharides (matotriose). The latter can only be completely fermented by lager yeast strains (s. uvarum).- Kai
http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing

not arguing or trying to convince otherwise-as Ive come to my own conclusions based upon my experiences. if done correctly-time, temp, ph , and perhaps if your able to discern differences (might be genetic disposition related to taste and senses) then you will see a difference...just my opinion.

233
My Session IPA (juicied with CTZ Amarillo and Eldorado) kicked last night. I'm waiting patiently for my Blatimore Stout to finish so no brewing this weekend. I have two more packs of 2352 to use up, so I've got Helles and Dunkel on the list next.
just for sh*ts and giggles, and perhaps a little something different.....mash 60 min at 143F and 60 min 162-3F, PH 5.5-5.6 and then mash out. see what you can perceive vs. your normal single infusion schedule. go for kettle PH of 5.2-5.25.

234
The Pub / Re: What's the Weather Like Where You Are?
« on: April 05, 2016, 12:47:50 PM »
FUBAR  :o

235
kicked 5 gal of o'fest this weekend, so with fresh 833 slurry....yep you guessed it o'fest on deck for the weekend.

236
2011 was last time i dumped a batch during consumption just because i didn't like it- flaws. fortunate to never have any infections-just beers early on that didn't live up to what I expected.

237
Hoping to knock out two .5 gallon batches this weekend. A version of WortHog's North German Pils with WLP 835 and Brulosopher's German Pils with 34/70
1/2 gallon batches? Damn, that's microbrewing.

3.5gal is what he said prior...typo  ;D

238
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 04, 2016, 04:23:46 PM »
Think Yankees cancelled also


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239
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 04, 2016, 04:23:21 PM »
Indians


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240
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 04, 2016, 04:02:03 PM »
Our home opener was canceled today.... Snow and cold.


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