[martinj]

My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.




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My god man!  How do you get such killer head formation on your beers?  They look beautiful.

It's a trade secret -go read how in a book ( I had to)

They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.

End of the day they do come out to my satisfaction.


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I see what you did there.....

[Wort-H.O.G.]

My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.




Sent from my iPhone using Tapatalk

My god man!  How do you get such killer head formation on your beers?  They look beautiful.

It's a trade secret -go read how in a book ( I had to)

They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.

End of the day they do come out to my satisfaction.


Sent from my iPad using Tapatalk

I see what you did there.....

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[Wort-H.O.G.]

My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.




Sent from my iPhone using Tapatalk

My god man!  How do you get such killer head formation on your beers?  They look beautiful.

Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.


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[HoosierBrew]

Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.

Kudos man. Now that's how it SHOULD be. I've shared recipes all the way down to water chemistry and I'll keep doing it. 

[Wort-H.O.G.]

Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.

Kudos man. Now that's how it SHOULD be. I've shared recipes all the way down to water chemistry and I'll keep doing it. 

IT's how it should be 

[brewinhard]

My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.




Sent from my iPhone using Tapatalk

My god man!  How do you get such killer head formation on your beers?  They look beautiful.

Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.


Sent from my iPad using Tapatalk

You sure they won't be in another language?   

[Wort-H.O.G.]

My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils


Sent from my iPhone using Tapatalk

My god man!  How do you get such killer head formation on your beers?  They look beautiful.

Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.


Sent from my iPad using Tapatalk

You sure they won't be in another language?   

F*@! No!..excuse my French    There that's all the other language you get from me bro.

[brewinhard]

Good. I'm just messing around too. Brewing should be an open book for all to learn.  That is why I have really been enjoying this forum lately.

[Wort-H.O.G.]

Good. I'm just messing around too. Brewing should be an open book for all to learn.  That is why I have really been enjoying this forum lately.

It's all good.

I wouldn't be anywhere without the great people and info sharing on this forum. Looking forward to many years of learning here.


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[beersk]

Bryan is drunk already.

[PORTERHAUS]

My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.




Sent from my iPhone using Tapatalk

My god man!  How do you get such killer head formation on your beers?  They look beautiful.

Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.


Sent from my iPad using Tapatalk

Yes please.

[Wort-H.O.G.]

Sadly, last pic of the Vienna mandarina IPA as it has kicked



But my el dorado IPA is fermenting nicely and in about 3 weeks she will be on the serving line. Looking forward to this one having never used this hop before.


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[euge]

Pale lager blended with an Old Doppelbock brewed in 2013.

Malty. Roasty.

[Wort-H.O.G.]

Nice beer Euge. How does the blend taste?


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[euge]

Malty. Roasty.

Amberish.