« on: February 06, 2015, 12:02:03 PM »
Right, that would be what I'm saying but from a different angle. So with your view point, Dunkel is dark helles, Schwartz is dark pilsner, or my point of view Schwartz is Hoppy dunkle.
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Can anyone provide some good examples that are widely available? My Schwarz is tasting pretty damn good but I want to compare it to a solid example of the style to see if I should enter it in a competition or not.There are not many American made commercial classic examples. Best of Craft judged only 6 submissions last month. It was the only category that I know of that they did not award silver or bronze. Pils-Noir by Susquehanna in Pennsylvania won the Gold. I was not judging that style by the way, but im certain its good.
Well sure, throw 10 pounds of malt into Lake Michigan and see how long it takes for that low concentration of enzymes to convert your starches. I'm talking about ratios "within reason" which I suppose it never hurts to specify. 3 qt/lb is probably a good limit applicable to most brewers except maybe some of them crazy BIAB brewers. I love BIAB and use it most of the time but I still mash at 1.75 qt/lb and add the rest of the water later.The problem I see is getting Lake Michgan up to 140º without the proper permits.
I think they called it ThineTube back then. And unfriending involved a large hatchet.A related historic note. Election campaigning for the founding fathers mostly occurred over a pint or two at the local tavern--better than the endless rounds of negative TV spots slashing the opposition that we have now.Frame-rate on revolution era TV's was abysmally slow. You know, that guy had to sit in each tavern hand painting each frame.
And did you hear that the conservative political organization for the Koch Brothers of Wisconsin has pledged to spend $889 MILLION for the 2016 Presidential Campaign.
That would buy a lot of pints!!!