[germanbrew]

As I have said before, it is in every beer they make.  Ale or lager.

I have to say having lived in Germany for a year and a half, and after many work trips and personal trips all I can say is not all. Not all beers have "it".  Some beers are defective, sorry, but that is my experience.

Defective beer?  In Germany?  Nein nein nein.  hahaha (sarcasm)

Störtebeker, from way up north, doesn't have it.  It's nasty German brew.  Well, the pils might have a little 'it', but it's still nasty.

[rabeb25]

As I have said before, it is in every beer they make.  Ale or lager.

I have to say having lived in Germany for a year and a half, and after many work trips and personal trips all I can say is not all. Not all beers have "it".  Some beers are defective, sorry, but that is my experience.

I'll completly agree, I should have said beers we can get, I think it's a safe assumption you will be getting some of the majors brands here.

[Wort-H.O.G.]

It's been driving me crazy...the use of the term "IT " and what movie it reminded of. "IT /Quan"


Rod Tidwell: Maybe you don't. Because it's not just the money I deserve. It's not just the "coin." It's the... - "the kwan".
Jerry Maguire: That's your word?
Rod Tidwell: Yeah, man, it means love, respect, community... and the dollars too. The package. The kwan.
Jerry Maguire: But how did you get "kwan?"

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[RPIScotty]

The German "It" strikes me as similar to the Belgian "It" that many of the North American "Belgian Style" beers strive for but don't reach. The Belgian "It" seems easier to obtain though.

[klickitat jim]

After listening to Drew and Denny, I am considering marketing "It" extract.

[charles1968]

As Ron Smith, who does the Germany and Belgium tours (each country every other year) always tells me when I scoff at Belgian beer...Belgian and German beers are more in common in many ways than different.

Yes same malt, same hops, different yeast. Sometimes I split a pilsner wort and brew one batch cold with lager yeast and the other room temp with Belgian or saison - works really well and tells you a lot about the importance of yeast.

[charles1968]

As I have said before, it is in every beer they make.  Ale or lager.

"It" is not from the yeast then.

[klickitat jim]

As I have said before, it is in every beer they make.  Ale or lager.

"It" is not from the yeast then.

Or the grain bill...

[klickitat jim]

Alright, this thread, weird as it is, had me thinking. Then I listened to the Denny and Drew show, and Denny says I should do a decoction if its fun. Well, I don't know if its fun so I better find out. Thankfully, the tail end of Kai's article says can do it with my direct fire system like the Germans do, so now I dont even have to work that hard at it.

Up coming brew day will be the recipe I posted earlier, but
142F for 45 minutes
158F for 45 minutes (plus however long it takes to reach 158 without scorching)
It looks like kobalch on Best pils and vienna is high enough that I don't need a protein rest.

If I dont detect "IT", I probably wont bother again. If I do, I might even hochkurz my laundry from now on.

[Wort-H.O.G.]

If I dont detect "IT", I probably wont bother again. If I do, I might even hochkurz my laundry from now on.

That would be a sochkurz, of course.


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[klickitat jim]

If I dont detect "IT", I probably wont bother again. If I do, I might even hochkurz my laundry from now on.

That would be a sochkurz, of course.


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Yes, of course.

[klickitat jim]

The thing im kinda guessing on is the times. Will 45 minutes rests be in the ballpark with 1.048 of 88% Best pils and 12% Best Vienna? Or should I go 60 minutes on both rests? Or 45 min on the maltose rest and longer on the dextrin? See my problem? I dont really have a clue.

[HoosierBrew]

If I dont detect "IT", I probably wont bother again. If I do, I might even hochkurz my laundry from now on.

That would be a sochkurz, of course.


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Well done.

[rabeb25]

Alright, this thread, weird as it is, had me thinking. Then I listened to the Denny and Drew show, and Denny says I should do a decoction if its fun. Well, I don't know if its fun so I better find out. Thankfully, the tail end of Kai's article says can do it with my direct fire system like the Germans do, so now I dont even have to work that hard at it.

Up coming brew day will be the recipe I posted earlier, but
142F for 45 minutes
158F for 45 minutes (plus however long it takes to reach 158 without scorching)
It looks like kobalch on Best pils and vienna is high enough that I don't need a protein rest.

If I dont detect "IT", I probably wont bother again. If I do, I might even hochkurz my laundry from now on.

I am sorry if this comes off wrong, but trust me, it is in good faith. If you think simply altering your mash (which I have previously stated is at the bottom of the pyramid) and you will get it, it's not going to happen. So you may as well keep your normal schedule and save yourself the headaches, as I guarantee you will have the same outcome.. It's not simply 1+1+=2. It's a radical shift, and completely different approach. The typical American more is better is not valid here

At this point, if you would like I will post my last brew details, if you would like a glimpse of what I am talking about.

[klickitat jim]

Why 142? I read what Kai wrote. 142-146 he says. My MT is stainless direct fire and the thermometer is about 4" from the bottom. I think the temp at the bottom is a couple degrees warmer than at the probe. Especially when im recirculating and keeping it warm on a low flame. Is this so touchy that 3 degrees will get me kicked out of the club?

Zero RA, my well water is 107. Its what I brew with. I adjust pretty accurately with lactic 88.

Carahell... I dont have any. Im working off my last recipe and trying to multitask. The last batch had Canadian Vienna by mistake. Im going with the Best Vienna this time to see the difference.

Meanwhile, i decided to try the step mash so I can say from experience whether or not it does anything for me. Rather than just quote someone else's experience. But I want to give it a fair shot. So, its the length of the rests that I am guessing at. I'd like to know WHY this length or that length. If I was just looking to be told what to do to clone a german beer, id just go buy one. So im not against trying your time suggestion but, WHY those times?