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Messages - theoman

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Equipment and Software / Re: Electric Pilot System
« on: July 28, 2014, 02:33:10 AM »
I have a Braumeister. Love it!

Beer Travel / Re: Cologne and Dusseldorf trip in the works
« on: July 25, 2014, 02:36:06 AM »
Everything you need to know about 'Dorf:

General Homebrew Discussion / Re: Homebrewing Abroad (Germany)
« on: July 22, 2014, 05:01:19 AM »
I want to thank you Theoman. I just moved to Germany 4 days ago(USAF member). I created a login for Brauwland and I can almost get everything I'll need.

Had you not mentioned them almost 4 yrs in this thread, my search on this forum would've ended pretty quickly without any results.

Thank you.


Excellent! You're very welcome. Glad to see someone around here takes me seriously. :-)

Brouwland's selection keeps getting better, but it bugs me that I'm pretty much forced to support their monopoly. Oh, well. You do what you gotta do. I have ordered from these Swedes before when Brouwland's selection was more sparse: Shipping isn't cheap, though.

I think you're much better off using a lager strain that tolerates warmer temps than using an ale strain. WY2124 or Saflager 34/70 will get you closer than any ale strain, even pushing the low 60s for fermentation temps. The yeast character is distinctly different between an Alt, Koelsch or lager strain.

+1 I'm a big fan of 2124. Besides being clean at ale temps, it's incredibly easy to work with and forgiving. One of the best beers I ever made was a black lager fermented with 2124 at low ale temps (forgot exactly what, but I think it was around 16C) and no starter. It came out super clean and super awesome.

My last 2 beers were also with 2124. The first was a more traditional German-ish lager fermented at 11C, then I scraped the fermenter and added it to a session APA-like-thing at about 18C. I just tasted it last night and it's really clean and malty. I think if I upped the malt and mellowed the hops, I could call it a reasonable effort Octoberfest. Or something.

General Homebrew Discussion / Re: Foam
« on: July 04, 2014, 12:47:16 AM »
I've had some too-aged homebrews do that. I think maybe poor storage and maybe poor attenuation at bottling have had roles.

Reading the responses in this thread makes me happy. I love you guys!

Seriously, forcing brewers to take a step back, try some different hops or maybe focus on malt flavors would be good. And maybe a little bad. I have a feeling a lot of the startups will be closing faster that anticipated.

OTOH, what will the growers' response be? Planting more? New and/or heartier varieties? Giving up?

The fun isn't over yet.

Ingredients / Re: Northern Brewer?
« on: July 02, 2014, 05:43:30 AM »
I've used it as late additions in my black lagers. Love it.

All Things Food / Re: Beer grilled cheese
« on: June 10, 2014, 01:45:08 AM »

Google Peter Rheinhart's pizza dough recipe...

Coincidentally, that's the dough recipe I've used the last couple times I made pizza, including yesterday. Yeah, it's good. I substituted 1/2 cup whole spelt flour and it worked well. I'll increase it a bit next time. Another thing I've learned about pizza crust - rolling it out ruins it. You gotta hand stretch it. You can use a rolling pin to help even it out a bit, but a good recipe and hand stretching has improved my pizzas significantly.

Yeast and Fermentation / Re: Fermentis Tips & Tricks
« on: June 06, 2014, 05:27:46 AM »
I like the bit on recycling yeast, which seems to try pretty hard to discourage one from doing so. They should just say, "Why bother? Our yeasts are cheap."

I never recycle Fermentis yeast, but now I'm going to out of spite.

The Pub / Re: Test
« on: June 06, 2014, 05:25:42 AM »
Oops. Now I really apologize. I thought I'd be able to delete the thread. Sorry!

I still can't post a reply to the Fermentis thread in the yeast topic. Hm...

The Pub / Test
« on: June 06, 2014, 05:24:18 AM »
Sorry about this. I'm getting errors when trying to post to the forum.

Beer Travel / Re: Any recommendations for Brussels/Bruges?
« on: May 23, 2014, 12:11:08 AM »
"Around Brussels/Brugge in 80 Beers" - I bought the Brussels version before our trip and its perfect for traveling without a tour group.
Yep, great book. There should be a new edition (of the Brussels version) coming out this fall. There are some fantastic bars that have opened since the last one, not to mention a few new noteworthy beers.

Also just released is this:

My copy has yet to be broken in, but I also have the previous edition which is well used.

I don't get to Brugge often, but I always end up at

For specifics on Brussels, all of kylekohlmorgen's suggestions are excellent. He mentioned Bia Mara. Good place, but the parent company has recently opened a bar at Place Flagey called The Black Sheep ( Also great fish-n-chips, better beer selection. The beer list keeps getting stronger. I celebrated my 40th there last week :-)

I'll stop myself now, 'cause I could just keep going. Feel free to PM me at anytime.

Get used to not having nearly the selection in yeast that you have back home. Brouwland carries the largest variety of Wyeast. White Labs from what I've seen can only be got from the Swedes or the Danes. Brouwland also does not handle their stock very well. I have had several bad or expired yeast batches from them.

Yeah, I've had mixed results with Wyeast from there. They do have a good selection of dry yeast, though. Online ordering has been painful in the past, too. But, they supposedly recently revamped their ordering and shipping procedures. We'll see... Maybe that means they're handling their yeast better, too.

Brouwland ( is probably your best bet. I hate recommending them, as they're pretty much the evil giant of homebrewing in western end of Europe, but they are the best I've found. I've also used these Swedes, but the exchange rate and shipping can be a bit harsh:

Kegging and Bottling / Re: Bottle conditioned lager
« on: April 18, 2014, 04:19:19 AM »
You could try making a thin slurry of yeast to add to each bottles.

You and your simple solutions...

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