« on: January 02, 2011, 04:15:34 PM »
I might do some Marzen next weekend.
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You just need to plan ahead and order one when you're halfway through the first.But then what to do with the beer when mountains are not blue any-more???
Would not a "Bitburger" be the Northern German Pils and Helles the southern pils?A N. German Pilsner. Maybe on Monday. The 6L starter for 10.5 gallons is on the stir plate(s).
What are the differences between a Northern and Southern German pils? I'm curious because I'd really like to brew more German pils this year and am trying to learn more about the subtleties.
Only if they are slammin some vodka.Are we in Russian right now
although they got kicked out after the landlord read about them in the paper.
Czech Pils on Sunday morning.You go "Czech Pils"!!
But his choice in beer... awful.I agree with that.
How much time do you think it took them to line those bottles up....not to mention the false starts.
I'm on board with the need to keep the sparge water pH right, but I've heard Gordon comment strongly on temperature too. I personally don't exceed 170F with my sparge water in addition to acidifying to under 6.0
I've tasted melanoidin on its own, in a steeped and boiled sample. Not impressed. Some aroma and flavor but not much. Dextrinous, kind of yucch really. I'll never use it again. Dark Munich has way more flavor and aroma.
That's what I use. I generally add it to a cup or so of warmed beer instead of water because I don't want to dilute my beer any more than necessary.
How much do you put in for a five-gallon batch? one sheet?