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Messages - redbeerman

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1021
It's when it has the flavor and aroma of added fruit. A beer entered as a fruit beer but having no fruit character won't get very far, regardless of how much fruit was added.

+1

1022
The Pub / Re: song title game
« on: June 22, 2012, 10:59:52 AM »
Dream Baby - Roy Orbison

1023
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:55:33 AM »
Lagering on the primary yeast gives good results too.  This is something that I just started doing.  I made a  Vienna lager with WLP830 some time ago, lagered it for about six weeks on the primary yeast and it was crystal clear going into the keg.  The flavor is super clean as well.

1024
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 08:33:34 AM »
I agree with Dave.  The correct water chemistry definitely influences your results positively. :)  With all beers.

1025
The Pub / Re: song title game
« on: June 22, 2012, 05:00:45 AM »
Back in Black - AC/DC

1026
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 04:44:01 AM »
Ummmm.....the yeast thingy is BS.  A good lager yeast pretty much will do any German beers.  My best bocks have been made with WY2278 Czech Pils.

Malt, malt, malt...MALT!!!!!!  THE DOMINATING VARIABLE!!!!

Hops, no. 2

Everything else can be readily controlled.

Except you wouldn't want to use "C" hops in a German beer. ;)  I agree that hops should be in the background for helles, bocks, etc, but pilsners, even German examples have a pretty firm bitterness, spicy hop flavor and a crisp finish.

1027
General Homebrew Discussion / Re: That German lager flavor
« on: June 21, 2012, 12:00:11 PM »
Ron Price brewed a German pils that was one of the best lagers I've had, including commerical examples (freshness helps).  Maybe we can coerce him into posting that recipe when he gets back from the NHC.  The German restaurant down the road from my house has Bitburger pils on tap and it is a world of difference from what I've had in bottles.

1028
General Homebrew Discussion / Re: That German lager flavor
« on: June 21, 2012, 10:08:36 AM »
I would definitely agree for a Bohemian Pilsner, a little less for a German Pils, but not so much for a Dortmunder and a Munich Helles should really not have any hop aroma.

Disclaimer:  As far as I have read.....

Dave
The Dortmunders and helles I have had do have some hop aroma, but I'll agree it is nowhere near a pils.  It really does differentiate them from other continental lagers though.  Try a Spaten or Paulaner premium for Helles or a DAB for dortmunder.  If you can get them on tap, the difference is even greater.  The flavor is more pronounced.  This is what I have tasted anyway.  YMMV

1029
General Homebrew Discussion / Re: That German lager flavor
« on: June 21, 2012, 09:30:04 AM »
Through experimentation we have also found that the hop character found in German lagers relys a lot on late hop additons (5 min. and flameout).  Don't be stingy here, it really makes a difference.  Right Ron?

1030
Not much into beer with peppers, food on the other hand, they find their way into most of the dishes I cook.  Poblanos, Jalapenos, Habaneros, Hot Lemons, wahtever I have that fits the flavor/heat profile I'm looking for.  Peppers, onions and garlic are in just about everything except beer and ice cream.

1031
No brewing.  I have four fermenters (five, if you include the sauerkraut). going right now.  Berliner Weisse is souring, Bohemian Pilsner is lagering on primary yeast, Saison is in primary, and Bass clone in primary (did I mention sauerkraut? ;)).  Will be out of town anyway.

1032
General Homebrew Discussion / Crickets
« on: June 20, 2012, 10:46:16 AM »
With the NHC on...................theres not much going on here ;)

1033
The Pub / Re: song title game
« on: June 20, 2012, 09:27:19 AM »
I Will - The Fixx

1034
General Homebrew Discussion / Re: That was painful
« on: June 20, 2012, 04:45:40 AM »
Been there.   :P

1035
All Things Food / Re: Fermented veggie recipes?
« on: June 18, 2012, 06:35:23 AM »
It takes four days for kimchi.  Then I stick it in the fridge.  It is good up to a month or so.  I made some pickled kimchi yesterday, instead of fermenting used a brine.  We'll see how that works.  Also started a batch of sauerkraut (had a bunch of Napa cabbage I needed to do something with).

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