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Messages - redbeerman

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1051
The Pub / Re: song title game
« on: June 22, 2012, 05:00:45 AM »
Back in Black - AC/DC

1052
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.

1053
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.

1054
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

1055
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?

1056
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.

1057
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.

1058
General Homebrew Discussion / Crickets
« on: June 20, 2012, 10:46:16 AM »
With the NHC on...................theres not much going on here ;)

1059
The Pub / Re: song title game
« on: June 20, 2012, 09:27:19 AM »
I Will - The Fixx

1060
General Homebrew Discussion / Re: That was painful
« on: June 20, 2012, 04:45:40 AM »
Been there.   :P

1061
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).

1062
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 09:40:28 AM »
Even better! ;D

1063
Going to do a Saison to be oaked and an amber ale all from one mash.

1064
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 07:05:17 AM »
 :)

1065
All Things Food / Re: Fermented veggie recipes?
« on: June 14, 2012, 06:59:52 AM »
will do.  thanks.

Another thing is not to fill the jars to the top.  Leave an inch or two.  The cabbage makes juice which will over flow and I have to tell ya, fermenting cabbage juice has some funk to it. :o

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