Author Topic: malt crushing and wort polyphenols  (Read 2453 times)

Online Kaiser

  • Global Moderator
  • Senior Brewmaster
  • *****
  • Posts: 1797
  • Imperial Brewing Geek
    • View Profile
    • braukaiser.com
Re: malt crushing and wort polyphenols
« Reply #15 on: January 27, 2010, 09:47:44 AM »
The question is: Is Trumer such a good Pils b/c they do endosperm mashing or b/c they just happen to brew a great Pils. I can’t imagine that endosperm mashing makes a huge difference. It is not widely employed at all and I did have a few great Pilsners in Germany.

Kai

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11653
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: malt crushing and wort polyphenols
« Reply #16 on: January 27, 2010, 10:24:10 AM »
The question is: Is Trumer such a good Pils b/c they do endosperm mashing or b/c they just happen to brew a great Pils. I can’t imagine that endosperm mashing makes a huge difference. It is not widely employed at all and I did have a few great Pilsners in Germany.

Kai


Yeah, that is a good question.  And one we'll maybe never be able to answer.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: malt crushing and wort polyphenols
« Reply #17 on: January 27, 2010, 10:52:37 AM »
I know Carafa can be purchased dehusked, but I'm not sure about Pils. Then there's acid dehusked malt. If Trumer is  producing beer with naked malt, then it is probably commercially available. The question still remains...will it make a difference?
Ron Price

Offline jimbo44

  • Cellarman
  • **
  • Posts: 35
    • View Profile
Re: malt crushing and wort polyphenols
« Reply #18 on: January 27, 2010, 10:31:48 PM »
Not only is it my favorite pils, it's one of my all time favorite beers.  It's on tap several places around Eugene.


Name a place it's on tap, would you.  I'd like to try it next time I'm over the hill.
"The problem with the world is that everyone is a few drinks behind."
-Humphrey Bogart

Online Kaiser

  • Global Moderator
  • Senior Brewmaster
  • *****
  • Posts: 1797
  • Imperial Brewing Geek
    • View Profile
    • braukaiser.com
Re: malt crushing and wort polyphenols
« Reply #19 on: January 28, 2010, 05:24:53 AM »
I know Carafa can be purchased dehusked, but I'm not sure about Pils. Then there's acid dehusked malt. If Trumer is  producing beer with naked malt, then it is probably commercially available. The question still remains...will it make a difference?

Trumer is not using naket malt. They are seperating husks and endosperm themselves.

Kai

Offline tom

  • Senior Brewmaster
  • ******
  • Posts: 1110
  • Denver, CO
    • View Profile
Re: malt crushing and wort polyphenols
« Reply #20 on: January 28, 2010, 09:14:22 AM »
But it is in Nürnberg.

Ups wrong country.
It is also in California of the great US of A.
Brew on

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11653
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: malt crushing and wort polyphenols
« Reply #21 on: January 28, 2010, 09:32:41 AM »
Not only is it my favorite pils, it's one of my all time favorite beers.  It's on tap several places around Eugene.


Name a place it's on tap, would you.  I'd like to try it next time I'm over the hill.

Right now, it's a guest tap at Eugene City Brewery.  It's also regularly at Marche and La Perla.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11653
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: malt crushing and wort polyphenols
« Reply #22 on: January 28, 2010, 09:34:04 AM »
But it is in Nürnberg.

Ups wrong country.

They also have a brewery in Berkley CA since they found the water there is an exact duplicate of the water they use in Germany.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline babalu87

  • Brewmaster
  • *****
  • Posts: 831
  • Grand Brewbah
    • View Profile
Re: malt crushing and wort polyphenols
« Reply #23 on: January 28, 2010, 09:51:00 AM »
I have to ask , is there any beer WE (East Coasters) can get regularly that you West Coasters cant?

Wait, another thread..................................
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline dean

  • Brewmaster
  • *****
  • Posts: 922
  • Me and Hayden, my newest grandson.
    • View Profile
Re: malt crushing and wort polyphenols
« Reply #24 on: January 28, 2010, 10:25:15 AM »
I have to ask , is there any beer WE (East Coasters) can get regularly that you West Coasters cant?

Wait, another thread..................................

I don't know about that... I've never seen so many taps in one bar in my life as when I was in CA.  I think its kinda like Mexico... drink the beer, don't drink the water.   :D     JK....

Offline stout_fan

  • Cellarman
  • **
  • Posts: 76
  • Winner: Least original Avatar
    • View Profile
Re: malt crushing and wort polyphenols
« Reply #25 on: February 04, 2010, 06:19:37 AM »
Kai,
if 120 minutes is short, I'd hate to see what 'long' is.
I'd say something witty down here, but I'm at a bit of a disadvantage in that department.

Online Kaiser

  • Global Moderator
  • Senior Brewmaster
  • *****
  • Posts: 1797
  • Imperial Brewing Geek
    • View Profile
    • braukaiser.com
Re: malt crushing and wort polyphenols
« Reply #26 on: February 04, 2010, 07:24:23 AM »
Kai,
if 120 minutes is short, I'd hate to see what 'long' is.

mashed used to take 3-4 or even more hours since they would dough in lower than 140 F and also run a number of decoctions.

Kai