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Messages - Thirsty_Monk

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31
Beer Travel / Re: Munich, Salzburg, and Prague
« on: October 19, 2015, 04:38:20 PM »

Any updates on this?  In 2013 we were in Vienna, Prague, Brataslava and Munich.  U Fleku was cool as was U Vejvodu which is a very big bierhall.  There was also a small brewery called Pivovar U Tri Ruzi (at the three roses?) which had great beer and of all things... great burgers too.  I also found a beer in the Czech Republic called "Bernard" which I had never seen.  It came in a Grolsch-style bottle and a waiter where I was drinking it said it came from the southern part of the country.  I hope the OP's trip was fun!

Pivovar Bernard is partly owned by Duvel. (Same as Boulevard)
http://www.bernard.cz/en/index.shtml
And is in Humpolec (central Bohemia). Since they are owned by Belgians they make some fruit ales but majority or production is good old Czech Pilsner.

32
Beer Recipes / Re: 100% Vienna Lager
« on: October 18, 2015, 07:51:07 PM »

Anyone ever tried a 100% Vienna Malt lager? I've been debating in my head if I want to go 100% Vienna or split the Vienna with Pils and add a bit of Carahell and/or Munich.

I have.

It was very tasty but I tended to prefer one i make that is a mix of pils, vienna, maris otter and caravienne.

Interesting choice in marris otter - now I'm wondering what a 100% MO lager would taste like

100% MO lager is innovative but taste out of place. Once I made alt bier with MO and I would not do it again.

33
Yeast and Fermentation / Re: How Pilsner Urquell used to be made
« on: October 15, 2015, 02:36:26 PM »
It did not work on mobil devices.

35
Ingredients / Re: Saaz or Hallertauer Mitt?
« on: October 13, 2015, 06:22:31 PM »

They are really nice together, but if you want to learn how each of them taste it might be nice to brew a German pils with all HM, then a Czech pils with all saaz.

One classic hopping schedule for a German pils that I saw Kai post a while back (and supposedly came from a German brewing textbook) was to add 50% of the total alpha acids at 60, 25% at 30, and 25% at 10. If you're only using one type of hop, then this simply corresponds to adding 50% of the hops at 60, 25% at 30, and 25% at 10. You can then scale the absolute amount of hops to hit whatever IBU level you're looking for - I prefer about 35, but there's a wide range of bitterness levels that would be considered to style. Using that as a baseline, you can then bump up the later additions if you're looking for more flavor or aroma, or even add a flameout addition to see what you like. The 50%/25%/25% schedule will give you something pretty close to most modern commercial pilsners, which has a firm, smooth bitterness but is pretty light on the hop aroma.

IBU calculators can only give you a rough estimate of what the actual, perceived bitterness is going to be, and the hop utilization on your system might be different than on my system. Keeping notes about how I liked the hop bitterness, flavor, and aroma in a particular batch allows me to adjust future batches accordingly. Bottom line, I do find that getting the hopping just right in a pils takes some trial and error.

As far as German pils grain bills go, I recently made one with 93% Avangard pils, 5% Avangard light crystal 8L, and 2% acid malt. It was my first time using the Avangard light crystal, but I really like how it came out! It didn't end up adding much sweetness at all (OG was 1.050 and FG 1.012), and the beer has just a really nice maltiness that's a little different than the kind you get using 5% Munich malt. I imagine that this malt is the equivalent of carahell as sold by BM or Weyermann.

I remember reading a while back that Leos from Lazy Monk mentioned it's common nowadays for pilsners made in the Czech Republic to use 2-4% caramunich, and the rest pilsner malt with a little acid malt. That's supposedly how a lot of them get the deep golden color and little bit of extra maltiness. I also believe that Czech pilsner malt is made with a slightly different process than German pilsner malt, but I'm not 100% sure on the details. I think it is a hair darker, though.

WY2124/WLP830 is a great yeast for a German pils, but believe it or not I like WY2308/WLP838 quite a bit for that style, too.

Oh, one last thing...I find that a lower boil pH tends to give a smoother hop bitterness. 5.1 to 5.3 is a good range. If you're using low alkalinity water, and acidifying your sparge water, you shouldn't notice a big difference between your mash and boil pH. For my pilsners I usually hit about 5.3 for both the mash and boil.

All looks good except for the FG on the pils.. needs to be closer to 1.008 :)
Czech Pilsner should have FG about 1014.

36
Yeast and Fermentation / Re: Wyeast PC 3725 Biere de Garde
« on: October 12, 2015, 06:34:15 AM »
I see spam in multiple posts. The same user.

37
Yeast and Fermentation / Re: Wyeast PC 3725 Biere de Garde
« on: October 12, 2015, 06:29:29 AM »
Spam, spam, spam.

38
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: October 12, 2015, 06:28:28 AM »
Try blending two Pilsner malts let say Best Pilsner and Castle Pilsner. Weyernman German Pilsner is too clean.

39
The Pub / Re: Critical Drinking - What Beer Costs
« on: October 11, 2015, 08:49:11 AM »
Sorry. I would never pay $60 for one bottle of beer. That said in 100 years it can be average price.

Just because it is in custom mold bottle and that someone thought about it for 25 years does not make a better beer.

40
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 26, 2015, 07:28:36 AM »

I also remember a podcast (Jamil and Tasty McDole or something?) saying that when you the pitch the proper amount of yeast or even a little less, the yeast go through a growth phase that actually contributes a flavor that beer drinkers find pleasing.  Overpitching pushes the yeast past that point and they don't produce that flavor.  That may be a load of huey but it came from people I place on a higher level so I'm hoping there is some truth to that.

Dr. Cone's theory is kinda the opposite.  He says that the same enzyme, acetyl co-A, is used for both yeast growth and ester production.  If it's doing one, it's not doing the other.  So, by pitching less yeast (NOT underpitching) you are actually producing fewer esters.

May be this is a strain related because I went thru 42 yeast generations and I did not noticed that over pitching would create more esters.

41
Equipment and Software / Re: Promash Status
« on: September 20, 2015, 05:16:45 PM »
There is not too much that need to be upgraded in Pro Mash. May be water calculation. All it needs is to be recompiled with current compiler. 

42
I am not concerned what bankers are doing. I am more concerned about supply chains.

43
Yeast and Fermentation / Re: Favorite Bo Pils Yeast
« on: September 06, 2015, 04:45:10 PM »

WY 2000 is nice. I like the Budvar beer. The only one I did not like was WY 2278.

Happy brewing.

Thanks for getting me into these Czech lagers, I'll have to give you some samples.
Sounds like a plan.

44
Yeast and Fermentation / Re: Favorite Bo Pils Yeast
« on: September 06, 2015, 03:49:51 PM »
WY 2000 is nice. I like the Budvar beer. The only one I did not like was WY 2278.

Happy brewing.

45
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: September 03, 2015, 09:03:29 PM »

Keep wanting to stop, but I usually can convince my travel mates to stop at Fosters Cheese House to get a couple growlers.  Leo's makes wonderful lager brews.  Not a weak one in the lineup.
Foster Cheese House does not have too much of my beer anymore. There are stores in Eau Claire close by the freeway that have it.

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