79 replies to this topic

[neddles]

spoiler: he ferments his czech lagers @ 56F so to expedite the process.

Well, he said  he starts them colder and the raises to 56F IIRC.

 

Did anyone else notice the high finishing gravities he was quoting on several of his beers? 

[neddles]

thanks for the link.  I'll def check it out.

 

a slight aside - I never really got the podcast thing.  I mean I do I guess but I'd much rather read a transcript if that's an option.

Like Brauer I mostly just listen to these in the car. I live 20+ min. from town and I listen to brewing related podcasts and several others to make better use of my time. Otherwise I agree, I would much rather read about the topic. 

[No Party JKor]

Well, he said he starts them colder and the raises to 56F IIRC.

Did anyone else notice the high finishing gravities he was quoting on several of his beers?

What are we talking for FGs?

[neddles]

I can't remember which beer I think a couple of them. But I think one of the czech lagers (Polotmavy) was a 12º beer and finished at 3.5-4º. He mentioned that he wanted what he called a richer but dry finish and needed the high FG too to maintain the low ABV. Note, he uses a very little crystal or no crystal in these beers depending on OG.

[positiveContact]

Well, he said  he starts them colder and the raises to 56F IIRC.

 

Did anyone else notice the high finishing gravities he was quoting on several of his beers? 

 

I think he said he starts them at 52F but immediately allows the fermentation to bring it up to 56F.  That seems like a pretty big diff from how most people do it. 

 

Like Brauer I mostly just listen to these in the car. I live 20+ min. from town and I listen to brewing related podcasts and several others to make better use of my time. Otherwise I agree, I would much rather read about the topic. 

 

I forget about this since I have a short commute and no means of streaming internet content in my car.

[neddles]

That seems like a pretty big diff from how most people do it. 

True, but depending on the brewhouse he is in he may be taking advantage of a cleaner ferment under pressure as well.

[positiveContact]

True, but depending on the brewhouse he is in he may be taking advantage of a cleaner ferment under pressure as well.

 

that might help.  the main reason he stated was b/c he is brewing on other people's equipment so it is in his best interest to get out of there as quick as possible.

[neddles]

that might help.  the main reason he stated was b/c he is brewing on other people's equipment so it is in his best interest to get out of there as quick as possible.

oh yeah, that too. I like listening to him ramble off on a few tangents, kind-of think out loud about beer. 

[Brauer]

I forget about this since I have a short commute and no means of streaming internet content in my car.

Me neither. I download them.

[positiveContact]

Me neither. I download them.

 

see, I didn't know you could do that either!

[No Party JKor]

I just had the von Trapp Vienna.  I really liked it.  Probably the most authentic Vienna I've had from a US brewery.  Really nice malt character.

[Brauer]

I just had the von Trapp Vienna.  I really liked it.  Probably the most authentic Vienna I've had from a US brewery.  Really nice malt character.

The Helles is even better. Very authentic. I got a very fresh bottle with the perfect level of bright, floral hops. Probably the best Helles I've had in the US, short of the imported Andechs Helles, but fresher.

 

I like the Dunkel, but it is a little darker and roastier than my favorite examples of the style. I've had the Pisner twice. Once I was very impressed, but the other time I got a hint of nail polish that spoiled it for me. I'll have to check another bottle from the batch to see if it was me or a slightly off batch.

[positiveContact]

The Helles is even better. Very authentic. I got a very fresh bottle with the perfect level of bright, floral hops. Probably the best Helles I've had in the US, short of the imported Andechs Helles, but fresher.

 

I like the Dunkel, but it is a little darker and roastier than my favorite examples of the style. I've had the Pisner twice. Once I was very impressed, but the other time I got a hint of nail polish that spoiled it for me. I'll have to check another bottle from the batch to see if it was me or a slightly off batch.

 

what causes nail polish anyway?  I've experienced this on occasion.  it seems highly dependent on how long since the beer was poured and carbonation with regards to how easily I perceive it.

[Brauer]

what causes nail polish anyway?  I've experienced this on occasion.  it seems highly dependent on how long since the beer was poured and carbonation with regards to how easily I perceive it.

It's a generally undesirable ester, that seems to be produced under conditions that similarly favor fusels. It's associated with yeast stress, so common in high OG beers and with high fermentation temperatures. Some yeast seem to make it more readily, particularly wild yeast, so it can be a sign of contamination.

[positiveContact]

It's a generally undesirable ester, that seems to be produced under conditions that similarly favor fusels. It's associated with yeast stress, so common in high OG beers and with high fermentation temperatures. Some yeast seem to make it more readily, particularly wild yeast, so it can be a sign of contamination.

 

yeah, usually higher gravity stuff is where I get it.

[neddles]

yeah, usually higher gravity stuff is where I get it.

I had a Duchesse about  year or so ago that had very strong nail polish remover (ethyl acetate I think). It was horrible. A lot of people like that beer so I figure either it was an off/mistreated batch or I am very sensitive to it.

[positiveContact]

I had a Duchesse about  year or so ago that had very strong nail polish remover (ethyl acetate I think). It was horrible. A lot of people like that beer so I figure either it was an off/mistreated batch or I am very sensitive to it.

 

it's a strange thing.  I tend to detect it towards the end of the glass when there is a lot of glass space for it to accumulate I guess.  then sometimes with the same beer I won't detect it at all.

[cavman]

Top beers in MA are currently hop forward, and done in the style I have favored for a few years. The biggest difference being my choice of a touch of magnum and wheat versus crystal malt to being just base malt, wheat, flaked oats and a high mash temp for the malts. 85% 2-row, 10% wheat and 5% flaked oats mashed at 156-158 will get the right mouthfeel. Conan yeast or even a high attenuating English yeast such as wlp007 or wy1318 will get the desired ester profile. Go with Conan for peach flavors that works well with the new fruity hops, or with the English strains for the citrus/piney hops.

[positiveContact]

Top beers in MA are currently hop forward, and done in the style I have favored for a few years. The biggest difference being my choice of a touch of magnum and wheat versus crystal malt to being just base malt, wheat, flaked oats and a high mash temp for the malts. 85% 2-row, 10% wheat and 5% flaked oats mashed at 156-158 will get the right mouthfeel. Conan yeast or even a high attenuating English yeast such as wlp007 or wy1318 will get the desired ester profile. Go with Conan for peach flavors that works well with the new fruity hops, or with the English strains for the citrus/piney hops.

 

I did a split batch a while back of a fairly hoppy pale.  half was US-05 and half was S-04.  after they cleared the US-05 seemed more hoppy.  the S-04 seemed more complex.

 

you seem to be autoreplacing munich is mangum

Edited by Evil_Morty, 28 January 2016 - 04:18 AM.

[cavman]

I did a split batch a while back of a fairly hoppy pale.  half was US-05 and half was S-04.  after they cleared the US-05 seemed more hoppy.  the S-04 seemed more complex.
 
you seem to be autoreplacing munich is mangum

yeah that is it with the magnum wait I mean munich