Membership questions? Log in issues? Email info@brewersassociation.org
You need to learn to read malt analysis sheets, they are your sight glass into the answers.... for instance, the Munich I have in my inventory is just as modified as the pilsner.
Kai found much less attenuation when using Best Dark Munich in comparison to Weyermann Pilsner and Munich I when conducting single infusion mashes. As Denny noted, it very well be related to the maltster and the type of munich malt
Quote from: goschman on October 13, 2016, 10:25:40 amKai found much less attenuation when using Best Dark Munich in comparison to Weyermann Pilsner and Munich I when conducting single infusion mashes. As Denny noted, it very well be related to the maltster and the type of munich maltI have found no difference between Best pils and Best dark Munich.
I said kai found a difference when compairing Weyermann Pilsner, Munich I, and Best Dark Munich...http://braukaiser.com/documents/Effects_of_mash_parameters_on_attenuation_and_efficiency.pdfPage 19. Maybe I am misinterpreting his results...I didn't use Best but it just signifies what I might be seeing...
Quote from: goschman on October 13, 2016, 11:35:48 amI said kai found a difference when compairing Weyermann Pilsner, Munich I, and Best Dark Munich...http://braukaiser.com/documents/Effects_of_mash_parameters_on_attenuation_and_efficiency.pdfPage 19. Maybe I am misinterpreting his results...I didn't use Best but it just signifies what I might be seeing...Yep, I realized that. Just giving another comparison. I get great attenuation with Best pils and the same with Best dark Munich.
to me I think that is what makes you a good brewer
The willingness to put this much effort into an issue and tracking down your notes. Lesser brewer's would had hit the "meh. F! It button" about 3x by now.Sent from my SM-S820L using Tapatalk