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Messages - bluesman

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Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: February 19, 2010, 03:02:38 PM »
It is almost a philosophical discussion:

Who should decide how a particular style is supposed to taste?

Who’s going to be the guru on the hill who decides this?



Who makes the best car...or who makes the best pizza...or who makes the best of anything.

What is the standard?

The standard is that which everything is gaged by. The standard for beer in the homebrewing hobby is what? The BJCP Style Guidelines.

I'm not telling anyone anything they don't already know, but as many know beers are judged by beer judges and measured against the BJCP standards... and every beer judge has their own personal preferences and palates that are unique to one another. The beer judging process is very subjective. If you have ever competed you know what I'm talking about.

But I guess we have to have some standard by which we can all agree upon and by the way I do tend to agree with the BJCP standards for the most part. That being the case, the examples for a German Pils according to the BJCP style guidelines are:

Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner

So if we are measuring SA Noble Pils against the standard... then the aforementioned examples are those by which it should be measured.

Personally I want to do a blind tasting to satisfy my own curiosity. However my opinion ...well you know what they say about opinions. taste them for yourselves.  8)

Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 19, 2010, 02:29:08 PM »
I'll give another thumbs up to 1007/036.  If you make another alt, it's worth your while to try to get ahold of one of those.  OTOH, I've made award winning alts with US-05....

...and you know what they say about opinions Denny.  :D

It's amazes me every year when I see the NHC winning recipes in Zymurgy.

Beer Recipes / Re: Recipe check - Dusseldorf Altbier
« on: February 19, 2010, 02:17:44 PM »
1 Pkgs European Ale (White Labs #WLP011) [Starter 1800 ml] Yeast-Ale  

Why do you want to use this yeast?

WY1007     German Ale     Düsseldorf (Zum Uerige)
WY1007 German Ale Yeast   = WLP036  Düsseldorf Alt Yeast

WLP011 European Ale Yeast

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
Alcohol Tolerance:  Medium

WLP036 Dusseldorf Alt Yeast

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Medium

They have very similiar specs and I don't have WLP036.

Commercial Beer Reviews / Re: Clipper City Holy Sheet (Abbey Ale)
« on: February 19, 2010, 12:36:13 PM »
I'll have to give this one a try. Where did you get it?  .... State Line?

That's really great. Best of luck with that. But do they allow pantless brewing?  ;D

Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: February 19, 2010, 10:58:03 AM »
German Pilsners don’t tend to smell like a bag of hops. I still think it is a good beer, though.



Funny you mention that because I could pick up on the same thing as well.

It was certainly enjoyable eventhough it really doesn't represent an authentic German Pils. Maybe they don't even care to represent that.  :-\

General Homebrew Discussion / Re: Modern German Brewing Practices
« on: February 19, 2010, 10:52:31 AM »
I'm just throwing this out there, but don't many german brewers have malt made to their exact specifications?  so for example if ayinger wanted to continue its decoction traditions, perhaps they have malt made specifically to benefit from decoction?

Just food for thought - I have no knowledge of this being true.

Good point.

Brewing beer is big business and money talks...I would believe there is some custom kilning in regards to malting to achieve precise specs, but I  have no knowledge to support this. I guess it also depends on the philosophy of the brewery...are they focused on money first or quality beer...

General Homebrew Discussion / Re: Hefeweizen - SUCCESS!!
« on: February 19, 2010, 10:42:47 AM »

Nice lacing and color.

Beer Recipes / Re: Water profile for a maibock
« on: February 19, 2010, 10:41:14 AM »
I'll bet Kai will help you out on this. His ears are probably burning as I type.

The link to Kais page on his Maibock is in my above post

Sorry...didn't mean to step on any toes.

All Things Food / Re: Ethnic Cooking
« on: February 19, 2010, 10:36:49 AM »
Thanks cap - i will have to make this very soon!


Beer Recipes / Re: Water profile for a maibock
« on: February 19, 2010, 10:33:52 AM »
I'll bet Kai will help you out on this. His ears are probably burning as I type.

Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 19, 2010, 10:32:14 AM »
...especially if I can't get any info on the Dusseldorf water profile.

I guess I'm on the hook for that ;)

The idea of using the Duesseldorf city water is that it seems to be suitable for brewing Altbiers and therefore I assume that a number of Altbier breweries use it. I meant to publis it as a water recipe but haven't done that yet. But you can find it here as I used it as an example:

If you don't dissolve the chalk you'll have to double the amount of chalk you add since it is less potent in neutralizing the malt acidity when not dissolved with CO2.

I was also playing with the addition of a new feature to my spreadsheet. This would allow you to specify a target water profile and weights for the particular ions. Then it calculates an error between the current profile and the target profile. Using the solver in Excel or OpenOffice you can then determine what salt additions would work best to match that profile. But it didn't work as expected with the OpenOffice solver and I haven't tried Excel yet.


Kai...I was checking out your website last night and in particular the water treatment page.

So dissolving regular ground chalk...calcium carbonate into my Poland spring water will get me closer to a Dusseldorf water profile.

I guess I'll need to calculate how much based on my current CaCO3 and the targeted amount using your spreadsheet.

I'll have to find some time this weekend to look it over.

Thanks for you help.

You are The King of all Imperial Beer Geeks!  ;D

My hat's off to you Kai.

Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 19, 2010, 05:37:25 AM »
Your water may be a bit soft, but I think you should give it a try.

I'm thinking that might be a last resort, especially if I can't get any info on the Dusseldorf water profile.

Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 18, 2010, 06:50:33 PM »
How can I get there with a Poland Spring base.

I guess the problem is that you don't know what you start with. Although I know the city water profile of Duesseldorf I don't know what the water profile for Zum Uerige is. Supposedly they have a deep well for their water.


Here's the Poland Spring Water Mineral Profile as published.

Poland Spring® Natural Spring Water — Mineral content analysis
View the full mineral analysis of our spring water.  Read our bottled water quality report (PDF).

Inorganic Minerals and Metals MRL MCL Level Found
Calcium 0.10 NR 4.4-7.7
Sodium 0.20 NR 3.9-7.4
Potassium 0.10 NR 0.65-1.0
Fluoride 0.100 2.0 (1.4-2.4) 0.11-0.12
Magnesium 0.10 NR 0.91-1.2
Bicarbonate 1.0 NR 6.7-20
Nitrate 0.010 10.00 0.22-0.85
Chloride 1.10 250 5.5-13
Copper 0.050 1.0 ND
pH (units) NA NA 5.72-6.68
Sulfate 0.10 250 2.0-5.8
Arsenic 0.0014 0.010 ND
Lead 0.005 0.005 ND
Total Dissolved Solids 1.0 NR 35-46
All units in (mg/l) or Parts per Million (PPM)

All Grain Brewing / Re: Decoction & High Water:Grain Ratio
« on: February 18, 2010, 06:41:48 PM »

Temperature too.
I nail my mash temp everytime.

I can never nail my temps with decoctions, at least using calculated amounts.  I need to pull a ot more and keep adding it back til I get where I want.  Guess I'm decoction dysfunctional!

I think it's just tough to nail them in a cooler. A RIMS system would make it so much easier.

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