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Messages - majorvices

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Going Pro / Re: Another view about commercial Nano brewing.
« on: May 05, 2012, 08:37:10 AM »
Insane people.

Beer Recipes / Re: Kolsch
« on: May 05, 2012, 08:36:08 AM »
Yeah, I don't really care for the select much. They have similar characteristics but the Spalter tastes better. I ordered a shipment of spalter from Hop Union last year and they sent me select. I bought a bunch of it and it took 6 months to go through it. As soon as I could I switched back to the spalter and my alt tasted much better to me.

Beer Recipes / Re: Kolsch
« on: May 05, 2012, 06:00:58 AM »
I love spalter for my alt, hallertauer cultivar for my kolsch. Spalt to me is a more "sturdy" hop. You probably want something more delicate for a kolsch. That's why I like the crystal, it's very delicate, especially for an American hop. I do all FWH crystal and a smal aroma addition at WP.

Yeast and Fermentation / Re: Which yeast?
« on: May 05, 2012, 03:52:10 AM »
Glycerol production during fermentation will vary according to yeast strain and fermentation conditions.  The more there is the fuller the mouthfeel.  It may be something else, but this could be the reason for the difference.

I figured some smart person would chime in with at least part of the answer. ;) now, how does one control glycerol formation, or is it totally dependent on yeast strain?

Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 07:44:33 PM »
FWIW Nateo, I think you are 100% correct and I think it is mostly yeast driven. Some beers ferment out super dry but the yeast flavor makes them taste "fuller" than they are according to our methods of measuring. I really don't know what the chemistry is behind it but I do find it interesting.

Beer Recipes / Re: Kolsch
« on: May 04, 2012, 07:13:49 PM »
Oh, and BTW, crystal hops are my favorite for this beer. That or all mittelfruh. I really like doing FWH crystal on my kolsch. Aim 25-30 BUs.

Beer Recipes / Re: Kolsch
« on: May 04, 2012, 07:08:26 PM »
My understanding is that most kolsch uses 100% pils malt. A few may use some wheat but it is a very few. I'm not sure how many add Munich or Vienna, but the point of the beer is to make it very straw pale, so why would any of them add it? Don't get me wrong, I like a little wheat and Munich in mine sometimes .... I'm just sayin'.

The real key to this ale is the yeast. Wlp029 and the wyeast2565 are both excellent kolsch strains IMO. The difference being mainly that the wyeast strain seems to do better at cooler temps but the wlp029 is much easier to clear. The wyeast strain can be a b**** to clear. I think I prefer the wlp029 mostly because of that - you can get a crystal clear product with a little fining and no need to filter in a fairly short tme. And it tastes great.

Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 04:20:29 PM »
difference is, different people have different perceptions. ;)

Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 04:16:50 PM »
Sure, if your talking about perception. That's entirely subjective, though.

Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 03:43:03 PM »
With the French saison strain I regularly get 95% aa with zero sugar. I do perform a 2 hour mash at 146-148.

General Homebrew Discussion / Re: Squeezing wort out of hops
« on: May 04, 2012, 12:50:21 PM »
When I saw the hop press under the boil kettle at Sierra Nevada, I lost my fear of squeezing the wort out of the hops.

That's what I needed to hear! Thanks!

Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 11:56:53 AM »
Yeah, I knew they added some sort of culture too. Forgot to mention that. Pannepot is pretty good. Long time since I had it. Still have the bottle though, so it must have been pretty good. ;)

Yeast and Fermentation / Re: Which yeast?
« on: May 04, 2012, 11:51:32 AM »
Seems like I recall de struise uses T-58 for all their beers.

General Homebrew Discussion / Re: Clear(er) Beer
« on: May 04, 2012, 11:37:56 AM »
PH is one of the biggest factors to having crystal clear beer. If your mash pH is off you will not have clear beer no matter how hard you try. Cold, time and finningis the key once you have the pH dialed in.

The Pub / Re: RIP MCA
« on: May 04, 2012, 11:09:19 AM »
Thata sucks. Not a huge fan but I did get a kick out of that band from time to time. Seem like a bunch of fun dudes. Hate to hear one of them is gone.

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